Spinach & Artichoke Dip Recipe
Homemade creamy spinach dip served with tri-colored chips.
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Ingredients
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Dip Ingredients
Serving Ingredients
Method
Dip Preparation
Cook the Spinach
In a large pot, bring water to a boil and add the fresh spinach. Cook for 2-3 minutes until wilted, then drain and cool under cold water. Squeeze out excess moisture and chop finely.
Prepare the Artichokes
If using canned artichoke hearts, drain and chop them coarsely. If using frozen, thaw and chop. Set aside.
Mix the Ingredients
In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
Add Remaining Ingredients
Stir in the chopped spinach, artichoke hearts, grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix until all ingredients are evenly distributed.
Bake the Dip
Preheat your oven to 350°F (175°C). Transfer the dip mixture into a baking dish and spread evenly. Bake for 25-30 minutes until bubbly and golden on top.
Serving
Prepare to Serve
Once the dip is baked, remove it from the oven and let it cool slightly. Serve warm with tri-colored tortilla chips for dipping.