The reason it's so decadent, is because they've turned up the ooey-gooey factor on this Spinach Artichoke Dip. Real mozzarella, mayonnaise, sour cream and cream cheese! Amy Traverso, who's the Senior Food Editor with Yankee Magazine came by Tonia's Kitchen to talk about their take on this classic party dip. And while there's no holding back on the creaminess, the vegetable prep won't take too much of your time, thanks to recipe calling for frozen spinach and canned artichoke hearts. Amy told Tonia that cuts down on the time it actually takes to make this dip. What it skimps out on time though, it doesn't leave off for flavor.
Yield: 8-10 servings
Ingredients
- Butter, for greasing pan
- 3 10-ounce packages of frozen spinach, thawed and drained
- 3 tablespoons olive oil
- 3 large garlic cloves, minced
- 2 14-ounce cans artichoke hearts, drained and roughly chopped
- 1 8-ounce package cream cheese, cut into medium cubes
- 1 cup sour cream
- 1⁄2 cup mayonnaise
- 3⁄4 cup grated mozzarella cheese, plus more for the topping
- 1⁄2 cup grated Parmesan (or Romano) cheese, plus more for topping
- 2 1⁄2 teaspoons kosher salt
- 1 teaspoon red chili flakes
- Tortilla chips, for serving
Instructions
Preheat oven to 375 °F and set a rack to the middle position. Grease a 9-by- 13-inch baking dish (or two smaller dishes or skillets). Set aside.Squeeze out as much liquid as you can from the thawed spinach. Set aside.
In a large skillet over medium heat, warm the oil, then add the garlic and cook, stirring, until translucent. Add the spinach and artichokes, and stir to combine. Reduce heat to medium-low and add the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, and chili flakes. Stir with a spatula until the mixture is smooth and creamy. Transfer to the prepared baking dish, sprinkle with extra mozzarella and Parmesan, and bake until golden and bubbly, about 25 minutes.
