Description
Fresh spinach and artichokes get folded into a creamy, cheesy dip with garlic, feta, and plenty of flavor, then baked until warm and bubbly.
Ingredients
Units
Scale
- 8 oz cream cheese, softened
- 5 oz feta cheese block
- 3 cloves garlic, minced
- 1 shallot, minced
- 3–4 cups fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 tsp red pepper flakes
- 1 cup asiago cheese
Extras
- Toasted baguette slices
- Pita chips
- Fresh veggies
Instructions
- Preheat oven to 400*F.
- Start by adding a couple of tablespoons of olive oil to a skillet over medium heat. Sauté garlic and shallot in the pan for a couple of minutes until they are soft and fragrant.
- Add in spinach and cook until wilted. It will not take long to cook the spinach. Remove from heat.
- In a medium bowl or stand mixer with paddle attachment, whisk together softened cream cheese and feta until smooth.
- Add sautéed spinach mixture, artichoke hearts, sun-dried tomatoes, and red pepper flakes to the cream cheese mixture. Use a wooden spoon or rubber spatula to fold in the mix-ins.
- Pour the spinach artichoke mixture into a baking dish and spread it in an even layer. Sprinkle the top with Parmesan cheese and Asiago cheese.
- Place the artichoke dip in the preheated oven. Cook for 20-25 minutes until the cheese is bubbling and golden brown.
- Let it cool for 10-15 minutes and enjoy warm with toasted baguette slices or crunchy pita chips!