Spinach Artichoke Dip


8 oz. cream cheese, softened

1/3 cup freshly grated Parmesan cheese, plus more for topping

1/3 cup sour cream

1/3 cup mayonnaise

10 oz. frozen chopped spinach, thawed and drained

1 cup coarsely chopped canned artichoke hearts

4 cloves roasted garlic*, smashed

¼ tsp. salt

½ tsp. roasted red pepper flakes


Preheat the oven to 400˚ F.  In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayonnaise, spinach, artichokes, roasted garlic, salt and red pepper flakes.  Mix well with a rubber spatula until all ingredients are evenly blended.  Spread into a small baking dish (I used a gratin dish).  Sprinkle additional grated Parmesan over the top if desired.  Bake for 35-40 minutes or until the top is slightly browned.  Serve warm with baguette slices, pita chips, crackers, etc.

*To roast individual cloves of garlic, I just throw the unpeeled cloves into a baking dish or pan and bake at 350˚ F for 25-30 minutes.  Let cool before squeezing the cloves from the peels.

Printed from Annie’s Eats