Fresh Baby Spinach And Artichoke Dip

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A cheesy spinach and artichoke dip always goes down a treat at dinner parties and holiday time. Crunchy pita chips or toasted bread slices are great choices for dipping.

photo of Fresh Baby Spinach And Artichoke Dip

serves/makes:

ready in:
under 30 minutes

ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
10 ounces fresh baby spinach
1 teaspoon butter
2 cups grated mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
4 cloves garlic, peeled and minced
1 package (16 ounce size) frozen artichoke hearts, thawed and chopped (can substitute canned artichokes, drained)

directions

Heat olive oil and butter in a skillet over medium-high heat. Add spinach; cook, stirring, until wilted, about 3 minutes. Transfer spinach to a colander; let cool briefly. Squeeze excess liquid from spinach and roughly chop; transfer to a bowl.

Grease a medium glass or ceramic baking dish with butter and set aside.

Mix mozzarella, Parmesan cheese, mayonnaise, and garlic together in a medium bowl, then stir in spinach and artichokes. Alternatively, leave artichokes whole and pulse in a food processor, stirring in spinach last.

Transfer to prepared dish, cover with plastic wrap, and refrigerate, at least 8 hours or overnight.

Preheat oven to 325 degrees F. Uncover dip and bake until edges begin to brown, about 30 minutes. Stir, then continue baking for 30-40 minutes more. Set aside to let cool briefly.

Serve warm with pita chips or over toasted bread.