Spicy Spinach Artichoke Dip
Servings 12 people
Ingredients
- 2 cups fresh spinach chopped, or 1 package of frozen spinach*
- 1 can artichoke hearts 14 ounce can, drained and chopped
- 1 package cream cheese 8 ounce package
- 1 cup sour cream
- 1 cup white onion diced
- 3/4 cup Monterey Jack cheese shredded
- 3/4 cup cheddar cheese shredded
- 3/4 cup Parmesan cheese
- 1/4 cup butter
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a saucepan over medium heat, melt the butter then sauté the onions until translucent.
- Add to the saucepan the cream cheese, sour cream, Colby Jack cheese, cheddar cheese, and half the Parmesan. Stir to combine.
- Add the artichoke, crushed red pepper, black pepper, and salt. Stir again to combine.
- Add the spinach and stir to combine.
- Transfer the mix to a greased baking dish, then sprinkle the rest of the Parmesan cheese to cover.
- Turn on the oven broiler. Once hot, place the baking dish under the broiler and broil for 3 minutes, or until the cheese topping starts turning a golden brown.
- Remove from the oven and allow the dip to cool for 5 minutes. Serve.
Notes
If opting for frozen spinach, allow it to thaw completely and remove as much moisture as possible from the leaves (this can be done by squeezing the thawed spinach through a strainer and then laying it on paper towels).