Hot Spinach and Artichoke Dip

A hot and cheesy spinach and artichoke dip served with tortilla chips.

Hot Spinach and Artichoke Dip

Yield: 8 servings

Prep: 20

Cook: 20

Total: 40

The BEST spinach and artichoke dip! So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone!

5 stars (17 ratings)

Ingredients

1 tablespoon olive oil
½ medium sweet onion, diced
3 cloves garlic, minced
¼ cup dry white wine
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
½ teaspoon crushed red pepper flakes
1 (8-ounce) package cream cheese, cubed
1 cup sour cream
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1 ½ cups shredded mozzarella cheese

Instructions

Heat olive oil in a large cast iron skillet over medium heat. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet.
Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
Stir in cream cheese and sour cream until melted and heated through, about 5 minutes. Remove from heat.
Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
Serve immediately.

This Hot Spinach and Artichoke Dip recipe is brought to you by DAMN DELICIOUS

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