Spinach Artichoke Dip

5 from 4 votes

This spinach artichoke dip is the best appetizer/side/dinner EVER! Serve with your favorite tortilla chips, or even bread and eat up! It's also extremely quick and easy to make, this will go on repeat.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Author: Lindsey Baruch

Ingredients

1 tablespoon extra-virgin olive oil
1 medium shallot minced
Kosher salt and freshly ground black pepper
16 ounce fresh baby spinach
8 ounce cream cheese at room temperature
14 ounce canned artichoke hearts roughly chopped
1/2 cup mozzarella cheese shredded
1/2 cup parmesan cheese shredded
1 grated garlic clove
1/3 cup sour cream
1 teaspoon hot sauce optional for heat
About 1/2 cup shredded mozzarella for top of dip to bake optional
Serve with tortilla chips

Instructions

Preheat your oven to 350 degrees F.
In a large cast iron or non stick skillet that is able to go in the oven, heat a drizzle of extra-virgin olive oil on medium-high heat. Add in shallots and sweat out for about 2 to 3 minutes, season with kosher salt and freshly ground black pepper. Add in your spinach and wilt down for another 2 to 3 minutes.
Remove from the skillet and drain out the moisture of your spinach/shallot mixture with a cheese cloth, towel or paper towel and set aside.
In a large bowl, add in your room temperature cream cheese, spinach, shallots, artichokes, shredded cheeses, garlic, sour cream and hot sauce (if you want a little bit of heat). Season to taste with kosher salt and freshly ground black pepper.
Mix well until the mixture is completely incorporated. Add in a baking dish or cast iron (this can be the same skillet you used for the shallots and spinach), or any oven safe dish. Top with more shredded mozzarella (optional) and place in the oven for 20 to 22 minutes, and then broil for another 5 minutes.
Remove from oven and serve with tortilla chips!

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