Spinach & Artichoke Dip
Ingredients
- 2 tbsp butter softened, divided
- 1 c packed fresh baby spinach roughly chopped
- 3 garlic cloves chopped
- 1 jar marinated artichoke hearts drained and chopped
- 1 tub cream cheese with chive and onion room temp
- 1 cup Duke’s mayonnaise
- 1 cup shredded provolone fontina or mozzarella (or a blend)
- ½ c grated parmesan cheese
- Salt
- Black pepper
- Juice of ½ lemon
- Paprika
- Chips crackers or veggies for dipping
Instructions
- Adjust oven rack to the second highest level and heat oven to 400°F.
- In a deep sided skillet, melt 1 tbsp of the butter over medium heat. Add the spinach and saute until it just begins to wilt. Add the garlic and continue to cook until the garlic is fragrant.
- Stir in the artichoke hearts and allow to warm through.
- Add in the cream cheese and allow to soften and heat slightly then stir to combine.
- Pull the pan off the heat and fold in the mayonnaise, shredded cheese and parmesan.
- Squeeze in the lemon juice and season with salt and pepper, taste and adjust as needed.
- Use the remaining 1 tbsp to coat the inside of a baking dish.
- Scrape the dip from the pan into the baking dish. Sprinkle with paprika and bake in a hot oven for 20 minutes or until bubbly and lightly golden around the edges.
- Serve warm with chips, crackers or veggies for dipping.
Tried this recipe?Let us know how it was!
Posted in: Appetizers, Freezer Worthy, Make Ahead, Party Food