Whether ordered at a bar or served at a party, spinach and artichoke dip is always a crowd-favorite. Extra cheesy with a slight tang, my version is lighter and fresher than most while still tasting very indulgent. Better yet, it can be made either in the oven or the slow cooker!
Makes 10-12 servings
Ingredients
8oz. cream cheese, softened (regular or reduced-fat)
3/4 cup sour cream (regular or light)
1/2 tsp. dried dill
Scant 1/2 tsp. salt
1/4 tsp. black pepper
1 (14oz.) can artichoke hearts, drained
1 (10oz.) box frozen spinach, thawed and drained
2 cloves garlic, minced
2 scallions, minced
1/2 cup (2oz.) Parmesan cheese (grated or shredded)
1/2 cup (2oz.) shredded mozzarella or sharp provolone cheese, divided
Oven Instructions
- Preheat the oven to 375° F.
- Spray a 2.5-quart baking dish or 9” square baking pan with nonstick cooking spray.
- Place the cream cheese, sour cream, dried dill, salt, and pepper in a large mixing bowl. Beat with a hand mixer on medium speed until the mixture is smooth.
- Add the artichokes, spinach, garlic, scallion, Parmesan, and 1/4 cup of mozzarella cheese to the bowl. Fold with a rubber spatula until the ingredients are thoroughly combined.
- Transfer the mixture to the baking dish. Sprinkle the remaining 1/4 cup of mozzarella cheese evenly over the top. Transfer the baking dish to the middle rack of the preheated oven.
- Bake the dip for 25 minutes, or until it is lightly golden on top and bubbling at the edges.
- Remove the baking dish from the oven. Allow the dish to rest for 10 minutes. Serve with pita chips, crackers, crositni, and/or crudités.
Slow Cooker Instructions
- Spray the bowl of a slow cooker with nonstick cooking spray. Add all the ingredients to the bowl.
- Slow cook the dip on low for 2-3 hours, stirring once or twice during that time.
- Serve with pita chips, crackers, crositni, and/or crudités.
