Spinach Artichoke Sun-Dried Tomato Dip
The ultimate comfort food, Spinach Artichoke Sun-Dried Tomato Dip is creamy, cheesy, and bursting with flavor. This easy weeknight dip is perfect for gatherings or quiet nights at home. Serve it warm with your favorite dippers tonight!
Equipment
- Skillet
- Frying Pan
- Oven
- Grater
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1/2 tablespoon olive oil
- 1 shallot, minced
- 3 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1 cup freshly grated mozzarella cheese
- 8 oz full fat cream cheese, softened
- 1/2 cup feta cheese
- 1/2 cup plain Greek yogurt, or sour cream
- 14 oz 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 your oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
- Heat the olive oil in a small skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring occasionally, or until softened.
- Add the fresh spinach and cook until wilted. Add the garlic and cook for 1 minute. Transfer the spinach mixture to a large bowl.
- Add the cream cheese, mozzarella cheese, feta cheese, Greek yogurt, artichoke hearts, sun-dried tomatoes, crushed red pepper flakes, Kosher salt, and black pepper to the bowl. Stir until well combined.
- Spread the mixture into the prepared pan. Bake for 25 to 30 minutes or until golden brown and bubbly.
- Serve warm with crackers, chips, or cut vegetables.
Notes
- Tip 1: You can make the dip up to 2 days in advance, just assemble and don’t bake.
- Tip 2: Store leftover dip in the fridge for up to 4 days. Reheat in the microwave or in the oven until heated through.