Creamy Spinach Artichoke Dip
Creamy Spinach Artichoke Dip is truly one of the best, well loved dishes around! This recipe stays true to the classic creation but offers a unique way to achieve creaminess.
Servings: 8 - 10 servings
Calories: 185kcal
Equipment
- Oven safe baking dish (pie sized)
Ingredients
- 10 oz Frozen Spinach thawed and squeezed out, whole or chopped
- 1 14 oz Can of Whole Artichoke Hearts drained and chopped
- 6 oz Cream Cheese
- ½ Cup Ricotta Cheese
- ⅓ Cup Grated Parmesan, packed
- ⅔ Cup Shredded Mozzarella, divided into ⅓ cups low moisture
- 2 Cloves Garlic, minced
- ½ Yellow Onion, diced
- 1½ tsp Kosher Salt
- ½ tsp Black Pepper
- 1 tsp Crushed Red Pepper
- 1 tsp Olive Oil
Instructions
- Preheat oven to 375°.
- Drain and chop artichoke hearts.
- Thaw and squeeze out spinach. Chop if it is not prechopped.
- Finely mince the garlic and dice the onion.
- In a pan, heat the olive oil and cook the onions until translucent.
- Add in the garlic and cook lightly.
- Toss in the spinach and artichokes and cook until any remaining liquid is gone. Wait until some of the artichoke pieces have very lightly browned.
- Transfer the above mixture to a large bowl and add in the salt, pepper, and crushed red pepper.
- Mix in the cream cheese, parmesan, ricotta, and ⅓ of the mozzarella.
- Transfer to an oven safe dish, about 8 inches wide, and top with the remaining ⅓ mozzarella.
- Bake for 22 - 25 minutes, until the mozzarella has melted and browned a bit.