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Spinach artichoke dip

Course Appetizer
Cuisine American
Keyword artichoke dip, baked dip, hot spinach dip, party appetizer
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Sauteed onion, garlic and fresh spinach baked with artichokes, Neufchatel, sour cream, mozzarella and Parmesan.

Ingredients

  • 2 teaspoons cooking oil (or butter)
  • 1/4 cup yellow onion diced
  • 1 bundle fresh spinach preferably organic
  • 3 cloves garlic minced
  • 4 ounces neufchâtel cheese or regular cream cheese
  • 4 ounces sour cream
  • 1/4 cup mozzarella cheese grated, plus more for topping
  • 1/4 cup Parmesan cheese grated, plus more for topping
  • 7 ounces (1/2 can) artichoke hearts drained and chopped
  • Sea salt to taste
  • Black pepper to taste
  • Granulated garlic to taste
  • Cayenne pepper to taste
  • Fresh lemon juice (optional)

Directions

  • Heat the oven to 375°F. Warm a cast-iron skillet or pan over medium heat, add the butter or oil, and cook the onion for 5 to 7 minutes, until translucent and starting to caramelize. While it cooks, remove the stems from the spinach, chop it roughly, and rinse it; add it when the onion is ready.
  • (In a small pan, wilt half the spinach first, then add the rest.) Stir as it cooks down. When it is almost done, add the garlic and cook for 2 minutes, then take it off the heat. Season with salt, pepper, granulated garlic, and cayenne.
  • In a medium bowl, mash the cream cheese, sour cream, mozzarella, and Parmesan together. Stir in the artichokes and cooked spinach. Adjust the seasoning, and add a little lemon juice if you like.
  • Spread in an oven-safe baking dish, sprinkle more mozzarella and Parmesan on top, and bake for 25 minutes, until melted, bubbly, and hot all the way through.
  • Serve right away with tortilla chips, sliced bread, crackers, or vegetables.

Notes

Prep 15 minutes, cook 25, total 40. The spinach-artichoke mixture can be made a few days ahead and refrigerated until baking (freezing untested). Reheats acceptably but is best fresh. Frozen spinach works: thaw and squeeze dry. Can be baked right in the skillet. Double or triple for a crowd.