Pesto Spinach and Artichoke Dip
Pesto spinach and artichoke dip combines tender spinach, artichoke hearts, melted cheeses, garlic, and pesto for a bold, savory flavor.
Servings: 10 Servings
Ingredients
- (2) 10 ounce chopped spinach, if using frozen- defrost and squeeze out excess moisture
- (2) 14 ounce artichoke hearts, drained
- 12 ounce cream cheese
- 1 cup sour cream
- ¼ cup basil pesto
- 1 ½ cups finely grated Parmesan
- 3 cups shredded mozzarella
- 3 cloves garlic, minced
- 1 tablespoon minced onions
- 1 tablespoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon olive oil
- Salt to taste
Instructions
- In a medium sized pan or skillet, add the olive oil over medium low heat.
- Add garlic, and saute for 1 minute or until fragrant.
- Add spinach to the pan and continue breaking up the clumps while incorporating the garlic.
- Let any moisture cook out of the pan.
- Add the minced onion, pepper, and red pepper flakes, and mix well.
- Add the cream cheese and mozzarella over low heat.
- Stir until well combined.
- Add the sour cream, grated Parmesan and pesto.
- Continue mixing until the cheese has melted and everything is combined.
- Salt and pepper to taste
- Broil for 4-5 minutes, and serve.
Notes
Tips
- Remove Moisture from the Spinach: If using frozen spinach, make sure to squeeze out excess liquid to keep the dip from becoming watery. If using fresh spinach, cook it down until all the moisture is gone.
- Use Freshly Grated Cheese: Freshly grated Parmesan and mozzarella melt better and give the dip a richer flavor.
- Don't Overcook the Garlic: Garlic burns quickly, so saute it just until fragrant.
- Broil for Extra Flavor: The broiler step gives the dip a slightly golden, bubbly top that makes it even more delicious.