Spinach And Artichoke Dip
Spinach And Artichoke Dip
Spinach and artichoke is one of our go-to favorites, and we think it'll become one of yours, too, once you see our recipe. Just a few simple touches to the original recipe makes a cheesy, unforgetable mess to dip your chip into.
Servings
6
servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 tablespoon minced parsley
- one 10-ounce package chopped spinach, thawed and squeezed dry
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 2 cup shredded cheddar cheese
- 1 tablespoon freshly squeezed lemon juice
- kosher salt and black pepper, to taste
- tortilla chips or pita chips, for serving
- one 12-ounce jar artichoke hearts, drained and roughly chopped
Directions
- Preheat the oven to 400 degrees.
- In a medium-sized sauté pan, heat the olive oil to medium-high. Saute the onion and garlic until the onion is translucent, about 5 minutes. Add the white wine and simmer until mostly evaporated. Stir in the parsley last and remove from heat.
- Stir the spinach, artichokes, cream cheese, sour cream, lemon juice, and Cheddar into the sauté pan with the sautéed onion. Season with salt and pepper to taste and place in a greased baking dish. Bake until the top is golden brown and the dip is bubbling, about 15 minutes.