Description
A delicious and creamy spinach and artichoke dip, perfect for serving with bread, chips, or vegetables for dipping.
Ingredients
Scale
- 8 ounces frozen spinach, (thawed and drained)
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, (minced)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon balsamic vinegar
- 1 (14-ounce) can artichoke hearts, (drained and chopped)
- Kosher salt, (as needed)
- ¾ cup heavy cream
- 1 (8-ounce) package cream cheese, (at room temperature, cut into 1” cubes)
- ¾ cup shredded low-moisture, part-skim mozzarella cheese
- ½ cup shredded Asiago cheese
- ½ cup grated Parmesan cheese
- ½ cup grated Pecorino Romano cheese
Instructions
- Add the spinach to a food processor fitted with the blade attachment and pulse until finely chopped.
- Heat a medium heavy bottomed pot over medium heat, add the olive oil and heat through. Add the onions and sauté, stirring occasionally, until they are soft and translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
- Stir in the red pepper flakes and balsamic vinegar followed by the artichokes and spinach. Season with salt.
- Stir in the heavy cream followed by the cream cheese. Continue to stir, cooking over medium heat until the cream cheese blends and the mixture is creamy, about 2 minutes.
- Add the mozzarella, Asiago, Parmesan and Pecorino cheeses, stirring to combine. Lower heat to medium-low and continue to cook until the cheese has completely melted, about an additional 2 minutes.
- Serve hot with bread, chips, or vegetables for dipping.
Notes
- This dip can be made ahead of time and baked just before serving.
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg