Copeland's Spinach And Artichoke Dip Recipe
Ingredients
- 1 10-ounce package frozen chopped spinach, thawed and drained
- 1 14-ounce can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for a kick of heat
- 1 tablespoon olive oil
Instructions
Step 1: Preparing The Ingredients
- Start by thawing the frozen chopped spinach and draining any excess water. Chop the artichoke hearts into bite-sized pieces and set aside. Allow the cream cheese to soften at room temperature for easier mixing.
Step 2: Sautéing The Vegetables
- Add olive oil and minced garlic in a skillet over medium heat. Sauté the garlic until fragrant, then add the chopped artichoke hearts and spinach. Cook for about 3-4 minutes, until the vegetables are heated through.
Step 3: Creating The Dip Mixture
- In a mixing bowl, combine the sautéed vegetables, cream cheese, mayonnaise, sour cream, grated Parmesan cheese, shredded mozzarella cheese, salt, black pepper, and red pepper flakes (if using). Mix well until all the ingredients are thoroughly combined.
Step 4: Baking The Dip
- Preheat your oven to 375°F (190°C). Transfer the dip mixture into a baking dish, spreading it evenly. You can use an 8×8-inch dish or a similar size.
Step 5: Adding Cheese Topping
- Sprinkle a little extra shredded mozzarella cheese on top of the dip for an irresistible cheesy crust.
Step 6: Baking And Serving
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and golden brown.