Creamy, Cheesy Spinach Artichoke Dip Recipe #380955
Creamy, cheesy spinach artichoke dip with just the right amount of garlic. Can be eaten with baguette, tortilla chips, or if you're feeling naughty. . . by itself! This recipe isn't by the book, nor does it have to be, so feel free to add or subtract what you want.
by Ses6886
25 min | 10 min prep
SERVES 6 -8
- 2 cups heavy whipping cream
- 1/4 cup lemon juice
- 2-4 tablespoons butter (optional)
- 2-4 tablespoons chopped garlic
- 1/3 cup grated fresh parmesan cheese
- 1/2 cup grated fresh mozzarella cheese
- 1 (10 ounce) package frozen spinach, thawed and drained
- 1 (10-14 ounce) can artichoke hearts, drained
- In a heavy saucepan, on medium high heat stir together cream and lemon juice. Add butter and garlic.
- When butter is almost completely melted, stir in about 1/3-1/2 of the parmesan cheese.
- When the parmesan has melted add more parmesan, continuing the process until all the parmesan is in the sauce and for the most part melted. Remember to occasionally stir, so cheese does not stick to the bottom of the pan.
- Meanwhile, chop the spinach and artichoke hearts depending on how chunky you'd like your dip.
- Add about 1/2 of the mozzarella and allow it to melt almost fully, stirring occasionally. When the first half has melted, add the remainder.
- Before the mozzarella is completely melted, fold in the chopped spinach and artichoke hearts. You should be able to see the stringy mozzarella as you fold it intp the sauce.
- Put in a 13x9 baking dish and heat on 350 degrees for about 10-15 minute (Too long and the butter with start to separate, but still good.).
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5 stars