Spinach Artichoke Dip
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
8 servings
-
Course
Appetizer
Spinach Artichoke Dip
Report
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!
Share:
Ingredients
- 2 tablespoons Challenge Salted Butter
- ½ medium yellow onion finely chopped
- 2 cloves garlic minced
- 12 ounces frozen spinach thawed
- 1 jar marinated artichoke hearts 12 ounces, drained and chopped
- 8 ounces cream cheese room temperature
- ¼ cup grated Parmesan cheese
- 4 ounces shredded Mozzarella cheese
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- salt and pepper to taste
For the topping:
- 3 tablespoons Challenge Salted Butter
- ⅓ cup panko breadcrumbs
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
