Spinach Artichoke Dip
Ingredients
Roasted Garlic
-
1
head
garlic
-
1
teaspoon
olive oil
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
Dip
-
6
ounces
fresh baby spinach
-
1
tablespoon
olive oil
-
1
piece
shallot (peeled and minced)
-
to taste
Kosher salt
-
8
ounces
cream cheese (softened)
-
½
cup
grated Parmesan-Reggiano
-
1¼
cups
shredded low-moisture mozzarella (divided)
-
3
tablespoons
sour cream (or crème fraîche)
-
½
teaspoon
red pepper flakes
-
1
teaspoon
Worcestershire sauce
-
1
tablespoon
hot sauce
-
1
jar (8-ounce)
artichoke hearts (drained and roughly chopped)
-
for serving
tortilla chips or slices of bread
Instructions
- Preheat the oven to 350°F.
- Roast the garlic by drizzling it with olive oil, seasoning with salt and pepper, wrapping in foil, and baking for about 30 minutes.
- In a skillet, wilt the spinach for about 3 to 4 minutes, then remove excess moisture.
- Sauté the minced shallot in olive oil until softened, about 2 to 3 minutes.
- Combine the spinach, shallots, roasted garlic, cream cheese, Parmesan, ¾ cup mozzarella, sour cream, red pepper flakes, Worcestershire sauce, and hot sauce in a bowl and mix until combined.
- Fold in the artichoke hearts and transfer the mixture to a baking dish.
- Top with the remaining mozzarella and bake for 25 minutes until bubbly.
- Optionally, broil for 1-2 minutes to brown the top.
- Serve with tortilla chips or slices of bread.
Nutrition Facts (estimated)
Servings
6
Calories
173
Total fat
17g
Total carbohydrates
3g
Total protein
3g
Sodium
198mg
Cholesterol
45mg
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