Go Back
–+ servings
Irresistible Hot Spinach Dip with Artichokes and Cheese

Irresistible Hot Spinach Dip with Artichokes and Cheese

This Irresistible Hot Spinach Dip with Artichokes and Cheese is a creamy, flavorful appetizer that's a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • cast-iron skillet

Method
 

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

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 9gFat: 20g

Notes

Feel free to customize by adding crumbled feta or sun-dried tomatoes.

Tried this recipe?

Let us know how it was!