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Hot Spinach and Artichoke Dip
5 from 45 votes

Hot Spinach and Artichoke Dip

This Hot Spinach and Artichoke Dip combines tender cooked spinach and artichoke hearts with cream cheese, sour cream, and a blend of Parmesan and mozzarella cheeses. The mixture is cooked on the stovetop to meld flavors and then broiled briefly to develop a golden, bubbly top. The dip offers a creamy texture with a mild kick from crushed red pepper flakes, perfect for serving warm as an appetizer or snack.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 servings
Course: Appetizer, Snacks

Ingredients

  • 1 tablespoon olive oil
  • ½ onion diced, medium sweet
  • 3 cloves garlic minced
  • ¼ cup white wine dry
  • 1 (16-ounce) package spinach thawed and squeezed dry, frozen, chopped
  • 1 (14-ounce) can artichoke hearts drained and coarsely chopped
  • ½ teaspoon red pepper flakes crushed
  • 1 (8-ounce) package cream cheese cubed
  • 1 cup sour cream
  • ½ cup Parmesan Cheese freshly grated
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 ½ cups mozzarella cheese shredded

Instructions

    Cup of Yum
  1. Heat olive oil in a large cast iron skillet over medium heat. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
  2. Stir in garlic until fragrant, about 1 minute.
  3. Stir in wine, scraping any browned bits from the bottom of the skillet.
  4. Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
  5. Stir in cream cheese and sour cream until melted and heated through, about 5 minutes. Remove from heat.
  6. Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
  7. Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
  8. Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
  9. Serve immediately.