Creamy spinach artichoke dip is the perfect appetizer. Made with lots of spinach and artichokes and flavored with garlic and Parmesan, it's so delicious and very easy to make.
Preheat your oven to 350 degrees F. Lightly grease a 9-inch pie plate. You can also use a square 8-inch baking dish or any other baking dish with a similar capacity.
Drain the artichoke hearts well. Place them in a clean kitchen towel and squeeze to get rid of as much liquid as you can (You will need to rinse the kitchen towel after you're done). Chop them coarsely and set them aside.
Thaw the spinach in the microwave. I place it in a microwave-safe bowl, cover it, and microwave it for 4 minutes. Place the thawed spinach in a colander and press on it with the back of a large spoon to get rid of as much water as possible.
In a large bowl, combine the sour cream, mayonnaise, garlic, red pepper flakes, Parmesan, and 3 ounces of cheddar. Mix in the chopped artichokes and the spinach.
Transfer the mixture to the prepared baking dish. Smooth the top out with a spatula. Sprinkle the top with the remaining cheddar.
Bake until golden and bubbly, about 20 minutes. Serve with fresh-cut veggies, almond flour crackers, or pork rinds.
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Notes
A comment on the seasonings used in this recipe:I use garlic and red pepper flakes. The crushed red peppers are nontraditional, but I do like the subtle kick that they add to this dish.I use quite a bit of garlic - a full tablespoon. If you're not a big fan of garlic, consider using just 1 teaspoon.In addition to the spices, the parmesan cheese is salty and very flavorful, so it adds a lot of flavor to this dish. And it's also the reason there's no need to add any salt to this recipe. However, you can taste the dip before transferring it to the baking dish and add a pinch of salt if you think it's needed. Leftovers:Keep the leftovers in the fridge, in an airtight container, for 3-4 days. You can also freeze the leftovers, then thaw them overnight in the fridge.