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Ingredients
Scale
- 6 Tbsp unsalted butter
- 1/2 cup chopped green onions (plus more for garnish)
- 8 oz cream cheese (quartered)
- 1 cup sour cream
- 14 oz can quartered artichoke hearts in water (well-drained and coarsely chopped)
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 Tbsp minced garlic (about 3 cloves)
- 1 tsp hot sauce (optional)
- fine sea salt and freshly ground black pepper (added to taste)
Instructions
- Preheat the oven to 375°F. Melt the butter in a 10-inch cast iron skillet or an oven-safe skillet over medium-low heat. Stir in the green onions and cook until fragrant, about 5 minutes.
- Take the skillet off the heat, then incorporate the cream cheese and sour cream, stirring until the mixture is smooth. The residual heat will help melt the ingredients together.
- Mix in the artichokes, drained spinach, parmesan, half of the mozzarella, garlic, and optional hot sauce. Combine thoroughly, then season with salt and pepper to taste. Spread the mixture evenly in the skillet and top with the remaining mozzarella cheese.
- Bake uncovered for 20 minutes until the dip is bubbling and the cheese has melted. For a golden top, broil for 2 minutes until the cheese starts to brown. Allow to cool slightly, then garnish with additional green onion if desired and serve with chips or toast.
Notes
TECHNIQUE TIP: Thoroughly squeeze thawed spinach to remove excess water using a colander.
STORAGE: Store leftover dip in an airtight container in the refrigerator for up to 3 days.
SUBSTITUTION: Use Greek yogurt in place of sour cream for a tangier flavor.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 308 kcal
- Sugar: 2 g
- Sodium: 616 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 81 mg
