Hot Spinach Artichoke Dip
This is not only great as a dip I love it with Wheat Thins or tortilla chips, but this also works really well on a grilled cheese sandwich with sourdough bread and grilled chicken or maybe spiral-cut ham spread on a crispy chicken wrap with lettuce and tomato or in a quesadilla
This is not only great as a dip I love it with Wheat Thins or tortilla chips, but this also works really well on a grilled cheese sandwich with sourdough bread and grilled chicken or maybe spiral-cut ham spread on a crispy chicken wrap with lettuce and tomato or in a quesadilla
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/4 cup mayonnaise
- 8 ounces cream cheese
- 1/2 teaspoon basil
- 1/4 cup reduced fat sour cream
- 1/4 cup parmesan cheese grated or asagio & romano blend
- 1/2 cup spinach either frozen (thawed) or fresh, chopped
- 1 cup artichoke hearts chopped
- 1 cup fresh mozzarella cheese shredded
- Carbohydrate 11.6824203640688 g
- Cholesterol 87.0655606628812 mg
- Fat 28.7899199067961 g
- Fiber 2.52517671243449 g
- Protein 16.6345380028885 g
- Saturated Fat 15.1373180041601 g
- Serving Size 1 1 Serving (163g)
- Sodium 643.635997403176 mg
- Sugar 9.1572436516343 g
- Trans Fat 2.91003806329345 g
- Calories 365 calories
Step-by-step
- Preheat over to 350° F.
- Combine all the ingredients above except the mozzarella cheese and mix thoroughly.
- Lightly grease a small baking pan (non-stick spray works fine) and spread the mixture evenly.
- Top with shredded mozzarella cheese, and bake for about 20 minutes until cheese is bubbly.
Melted mozzarella stretches over a steaming base of rich cream cheese, chopped artichoke hearts, and tender greens in this hot bake. Combining dairy fats like mayonnaise and sour cream alongside firm cheeses requires steady heat to emulsify properly rather than break into pools of oil. Set the oven to 350 degrees Fahrenheit to allow the interior to heat through completely before the dairy scorches on top. Thoroughly mixing the base ingredients before spreading them into a lightly greased baking pan ensures the spices distribute evenly without clumping.
Beyond the Cracker Bowl
Pairing rich, heavy dips requires contrasting textures and clean flavors to cut through the density of cream cheese and fat. Crisp crudités such as radishes, celery sticks, and thick carrot coins provide a snappy crunch that balances the velvety dip. Sturdy vessels like toasted sourdough bread slices or crisp tortilla chips hold up structurally to the heavy weight without snapping mid-dip. Spreading leftovers inside a quesadilla or folding them into a grilled chicken wrap transforms the baked mixture into a substantial meal element.Judging Doneness Without a Probe
Visual cues remain the most reliable method for determining when baked dips finish cooking without needing a thermometer. Watch the perimeter of the baking dish for vigorous bubbling around the edges of the pan. Achieving a light golden tone on the shredded mozzarella surface indicates the 20-minute baking window has successfully heated the center.
