Hot Spinach Artichoke Dip
This popular Hot Spinach Artichoke Dip is often found on bar, restaurant and bistro menus. Now, you can make this delicious dip at home!
Ingredients
- 2 tbsp. unsalted butter
- 1/3 cup yellow onions, finely chopped
- 1/4 cup red peppers, finely chopped
- 2 large cloves garlic, pressed
- 8 ounces (1 package) light cream cheese, room temperature
- 1/2 cup light sour cream
- 1/3 cup mayonnaise see Recipe
- 1 tsp. lemon zest
- 1/2 tbsp. hot sauce such as Cholula optional
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 can (14 oz.) artichoke hearts, drained, rinsed and chopped into small pieces
- 10 ounces (1 package) frozen chopped spinach, thawed, drained and squeezed dry
- 1 cup Mozzarella cheese, grated tips & tricks
- 2/3 cup Parmesan cheese, grated
- crackers, tortilla chips, baguette slices, crostini, or crudités for serving
Directions
- Preheat oven to 350ºF and grease 1-quart baking dish with cooking spray; set aside.
- In a small saucepan over medium heat, add butter and when sizzling, add onions and peppers; sauté for 3 minutes. Add garlic and sauté for 1 minute.
- Add cream cheese, break into small pieces, and stir vigorously until almost melted.
- Transfer the onion mixture to a bowl. Add mayo, sour cream, lemon zest, hot sauce and black pepper; stir well. Add the remaining ingredients and stir until just combined.
- Spread mixture evenly into the prepared baking dish and bake in the preheated oven for 15 to 20 minutes or until heated through and top is golden.
- Serve immediately with crackers, tortilla chips, baguette slices, crostini, or crudités.