Spinach & Artichoke Dip
Ingredients
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10-ounce package frozen leaf spinach, thawed, squeezed dry, and chopped
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6 ounces can artichoke hearts, thinly sliced and patted dry
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1 cup freshly grated Parmigiano-Reggiano
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3/4 cup mayonnaise
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3/4 cup sour cream
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Kosher salt and freshly ground black pepper
Directions
1.
Position a rack in the center of the oven and heat the oven to 425 degrees F.
2.
In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.
3.
Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.
Tips:
Make Ahead Tips: You combine the ingredients, transfer to a baking dish, spinkle with parmesan, and refrigerate the dip for up to 1 day. When you're ready to bake it, let the dip sit at room temperature while the oven heats.
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Recommended Recipe:
Spinach and Artichoke "Addictive" Dip
The added kick of red pepper flakes and smoothness of cream cheese make this dip completely addictive. Plus, you can feel good about indulging because spinach is packed with vitamins.
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