Hot Artichoke & Spinach Dip

Preperation time
10 m
Skills level

Serving size
8
Country of origin

Preparation time: 10 m
Cooking time: 25 m
Ready in: 5 m
Servings: 8

Ingredients

  • 1 (12 ounce) bag frozen and strained spinach (may use 1 small box fresh baby spinach)
  • 1 (12 ounce) jar of quartered and marinated artichokes (strained but not rinsed)
  • 8 ounces light sour cream
  • 8 ounces light cream cheese
  • 1-2 teaspoons Mediterranean Spiced Sea Salt (I use McCormicks)
  • 4 ounces shredded Fontina cheese (may substitute low fat Mozzarella cheese)
  • 1/2 cup sliced button mushrooms
Recipe Type:
Course:

This is a delicious appetizer for a large gathering, and I especially love it because you can make it one day ahead. It’s super creamy, rich, savory and goes fast! You may serve it chunky or pureed or a mix between the two – whatever you prefer. Serve with crunchy, rustic Italian bread toasted like a Crostini. Here are the directions:

Start by preheating the oven to 350 degrees. Next, heat the frozen spinach according to the directions on the bag. Let this cool, and drain in a colander in the sink. Once completely cooled, press out all the moisture.

Then open the jar of artichokes and place in a colander to drain the oil. Don’t rinse them. You will want some oil for flavoring. Place the spinach and artichokes in a high speed blender along with 8 ounces of cream cheese and 8 ounces of sour cream. Blend for 2 minutes until all the lumps are gone. This will create a very creamy dip!

Pour the contents of the dip into a 10 inch cast iron skillet. You may add in some Fontina cheese as well as a hint of Mediterranean Spiced Sea Salt (by McCormick) or any spices you like and mix. Then evenly spread out the top of the dip. Add the remaining Fontina cheese and place a handful or two evenly on top. Mozzarella works great too! Use as much or as little cheese are you like. I have also added sliced button mushrooms to the top of the dip. Next, heat in the oven for 25 minutes.

Once it comes out of the oven, sprinkle with a little of the seasonings. Serve in the skillet. Keep a oven mitt close by so everyone knows its hot. This would also make a great spread for a hot sandwich. Enjoy!

Healthier alternative: you may try swapping out the sour cream with a low fat yogurt or do half sour cream and half yogurt.

Tip: You may use fresh baby spinach in lieu of frozen spinach. Be sure to chop it! Sometimes, I will add a shallot to the skillet then add in fresh spinach, and then just mix in the pureed artichoke hearts, and then add in the sour cream and cream cheese to the skillet. Lately, I have been loving it this way, but you can do it anyway you like.