Hot Spinach Artichoke Dip
- Total Time: 35 minutes
- Yield: 4 cups 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
- 8 oz cream cheese, softened
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon lemon pepper (or a little lemon zest and some black pepper)
- pinch of red pepper flakes
- 2 tablespoons white wine, optional
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese (4 ounces) divided, 1/2 for the dip & 1/2 for topping (for extra cheesy, add a cup of mozzarella to the dip and a 1/2 cup for the topping)
- 1/2 cup (2 ounces) provolone cheese
- 1/2 cup shredded asiago cheese (2 ounces)
- 10-ounce package of frozen chopped spinach defrosted and squeezed dry & finely chopped
- 14 ounce can artichoke hearts, drained well & chopped
Instructions
Preheat oven to 375 degrees F.
In a bowl combine cream cheese and spices, seasonings & herbs. Mix thoroughly. Add in the sour cream and mayonnaise along with the wine if using, stirring thoroughly. Stir in the cheeses, spinach and artichokes with a heavy spatula, mixing thoroughly from the bottom up.
Place into a small casserole and bake for about 20 minutes. Add the remaining mozzarella on top and bake about 10 more minutes until bubbly and the cheese is browning in spots.
Note: may use two small cloves of garlic or one large, finely minced or put through a press instead of the garlic powder; there will be a bit of a raw garlic taste in the dip.
If desired, this can be served from a crockpot instead of baked. Heat on low until warm, preferably in a small slow cooker, one to two hours.
Find it online: https://frugalhausfrau.com/2018/11/30/hot-spinach-artichoke-dip/