Cheesy Spinach Artichoke Dip

Updated at: Wed, 10 Jul 2024 05:23:22 GMT

Step 1

You can use either fresh spinach or frozen, chopped spinach. If using fresh, start with about 8oz/225g raw spinach. Place into a large microwave safe bowl, cover the bowl with plastic wrap and pierce a hole in the plastic. Cook for 2 minutes on high or until spinach is completely wilted. Let it cool and then place into cheese cloth, a sturdy paper towel or a fine mesh sieve to press out all the water. Chop the drained spinach finely. If using frozen spinach, thaw the cubes of frozen chopped spinach overnight in the fridge and just before using, place the spinach through a fine mesh sieve to remove all excess water.

Step 2

Preheat oven to 180C/355F.

Step 3

In a large mixing bowl, whisk together the cream cheese, mayo, Parmesan, mozzarella, garlic, garlic salt, basil and freshly cracked pepper.

Step 4

Add the chopped spinach and chopped artichokes into the mixing bowl and mix well until everything is incorporated.

Step 5

Taste for seasoning and add more salt or pepper if needed.

Step 6

Transfer the mixture into a ceramic or glass baking dish. It should be roughly 8x8 inches or similar. Square, circle, rectangle…it doesn’t matter! Smooth it into an even layer.

Step 7

Sprinkle more mozzarella and Parmesan over the top of the dip (measure with your heart). Bake, uncovered, for 20-25 minutes or until bubbly and the cheese is just starting to brown.

Step 8

Serve warm with tortilla chips, pita chips, crackers, crostini or crudités for dipping.

Step 9

Store any leftovers in the fridge in an airtight container for up to 3 days. This dip can be made 2-3 days in advance and kept (tightly wrapped) in the fridge. Add the extra cheese on top just before baking. It may need a couple of extra minutes of bake time if baking from cold.

1 liked

0 disliked