Spinach & Artichoke Dip

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  • 1 10 ounce package frozen leaf spinach, thawed, squeezed dry, and chopped
  • 6 ounces can artichoke hearts, thinly sliced and patted dry
  • 1 cup freshly grated Parmigiano-Reggiano
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • Kosher salt and freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 425 degrees F.
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.
Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.
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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