Cooked - Hot Spinach-artichoke Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hot Spinach-artichoke Dip

10.0

Cooking spray

½ cup (120ml) mayonnaise

½ cup (120ml) sour cream

1 tablespoon Dijon mustard

1 tablespoon white miso, optional

2 teaspoons grated lemon zest (from 1 lemon)

1 medium clove garlic (5g), minced

8 ounces (226g) plain, full-fat cream cheese, cut into 8 pieces and softened

15 ounces (425g) frozen cut-leaf spinach, thawed and squeezed dry (about 1 ¼ cups)

One 14-ounce (397g) can quartered artichoke hearts, rinsed, drained, patted dry, and coarsely chopped (about 1 ½ cups)

12 ounces (340g) Monterey Jack cheese or mild white cheddar cheese, shredded (about 3 cups), divided

4 ounces (115g) Parmigiano-Reggiano cheese, grated (about 2 heaping cups), divided

Crackers, pita chips, or crudités, for serving

Adjust oven rack to middle position and preheat oven to 375°F(190°C). Grease a 2-quart baking dish with cooking spray; set aside.
Whisk together mayonnaise, sour cream, mustard, miso (if using), lemon zest, and garlic in a large bowl. Stir in cream cheese until fully combined. Fold in spinach, artichokes, 2 ½ cups of the Monterey Jack cheese and 1 ¾ cups of the Parmigiano until evenly distributed.
Transfer to the prepared baking dish and sprinkle evenly with the remaining ½ cup Monterey Jack and remaining ¼ cup Parmigiano.
Bake until the edges are bubbly and the cheese on top is light golden brown, 25 to 30 minutes. Let sit to cool slightly for 5 minutes. Serve hot with crackers, pita chips, tortilla chips, and/or crudités.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🫕Dip

Cuisine🇺🇸American

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 26 weeks ago

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