Description
A creamy and flavorful Spinach Artichoke Sun-Dried Tomato Dip combining fresh spinach, tangy artichokes, sun-dried tomatoes, and a blend of cheeses. Perfectly baked until golden and bubbly, this dip is ideal for serving warm with crackers, chips, or veggies at any gathering.
Ingredients
Scale
Dip Ingredients
- 1/2 tablespoon olive oil
- 1 shallot, minced
- 3 cups packed fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1 cup freshly grated mozzarella cheese
- 8 oz brick full fat cream cheese, softened
- 1/2 cup feta cheese
- 1/2 cup plain Greek yogurt or sour cream
- 14 oz can artichoke hearts, drained and diced
- 1/4 cup chopped sun-dried tomatoes
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
- Freshly chopped basil, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Grease a 9-inch pie pan or skillet and set it aside to prepare for baking the dip.
- Cook Shallot and Spinach: Heat olive oil in a small skillet over medium heat. Add the minced shallot and cook for 2 to 3 minutes until softened, stirring occasionally. Add the chopped spinach and cook until wilted. Then add the minced garlic and cook for 1 minute until fragrant. Transfer this cooked spinach mixture to a large mixing bowl.
- Combine Ingredients: To the bowl with spinach mixture, add softened cream cheese, fresh mozzarella, feta cheese, plain Greek yogurt (or sour cream), diced artichoke hearts, chopped sun-dried tomatoes, crushed red pepper flakes, and salt and pepper to taste. Stir everything well to create a uniform mixture.
- Bake the Dip: Using a spatula, spread the combined mixture evenly into the prepared greased pan. Place it in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and the dip is bubbly.
- Serve Warm: Remove the dip from the oven and let it cool slightly. Garnish with freshly chopped basil. Serve warm accompanied by crackers, chips, cut vegetables, crostini, or your favorite dippers.
Notes
- For a tangier flavor, substitute sour cream for the Greek yogurt or use a mix of both.
- Drain and chop artichoke hearts well to avoid excess moisture in the dip.
- Adjust crushed red pepper flakes according to your heat preference.
- For a lower-fat version, use reduced-fat cream cheese and cheeses, but note flavor and texture changes.
- Serve immediately for best taste and texture. Leftovers can be refrigerated and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: spinach artichoke dip, sun-dried tomato dip, baked dip, appetizer, party dip, creamy dip, vegetarian appetizer
