Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 tablespoons butter; ½ yellow onion; 2 cloves garlic; 12 ounces spinach; 1 jar artichoke hearts; 8 ounces cream cheese; ¼ cup Parmesan Cheese; 4 ounces mozzarella cheese; 2 tablespoons sour cream; 2 tablespoons mayonnaise; salt; black pepper; 3 tablespoons butter; ⅓ cup panko breadcrumbs

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

Spinach Artichoke Dip

Iris Warren

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This hot Spinach Artichoke Dip is rich, creamy, and cheesy, baked with a buttery panko topping for extra flavor and texture. This homemade version is sure to rival even your favorite restaurant’s dip!

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Ingredients

Servings

2 tablespoons butter salted, Challenge brand
½ yellow onion finely chopped, medium
2 cloves garlic minced
12 ounces spinach thawed, frozen
1 jar artichoke hearts 12 ounces, drained and chopped, marinated
8 ounces cream cheese room temperature
¼ cup Parmesan Cheese grated
4 ounces mozzarella cheese shredded
2 tablespoons sour cream
2 tablespoons mayonnaise
salt to taste
black pepper to taste

For the topping:

3 tablespoons butter salted, Challenge brand
⅓ cup panko breadcrumbs

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Instructions

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Preheat oven to 350°F.
Squeeze as much of the water out of the thawed spinach as possible. Set aside.
In a medium dutch oven or oven-safe skillet, melt 2 tablespoons of Challenge Butter over medium heat. Add the onions and cook until the onions are soft and translucent. Add the garlic and cook for one more minute.
Add the spinach and cook until any remaining water is gone, 2-4 minutes. Add the artichokes and cook for about 2 minutes to heat through.
Add the cream cheese, parmesan and mozzarella cheese. Stir until the cheeses are melted and well combined. Stir in the sour cream and mayonnaise. Season with salt and pepper to taste.
In a small skillet, melt 3 tablespoons of Challenge butter over medium-high heat. Add the panko and stir to coat in the butter. Continue to stir the panko until golden brown. Remove from the heat.
Smooth the top of the dip in the dutch oven or skillet. Sprinkle the toasted panko evenly over the top. Bake for 15-20 minutes or until piping hot and bubbly around the edges.