Easy Spinach Artichoke Dip
Before you begin: You will need one 12-ounce jar of marinated artichoke hearts to yield the 1⅓cups called for here. You can substitute canned artichoke hearts if you can't find marinated. If you can find only 5-ounce packages of baby spinach, there's no need to buy a third package to make up the extra ounce; just make the dip with 10 ounces. Use the large holes of a box grater to shred the gouda and a rasp-style grater to grate the Parmesan. Serve with tortilla chips, crusty bread, pita chips, or vegetables.
Ingredients
- 2 tsp Extra-Virgin Olive Oil
- 4 Cloves Garlic Minced
- 11 ounces Baby Spinach Coarsely Chopped (11 cups)
- 8 ounces Cream Cheese (softened)
- 6 ounces Gouda Cheese Shredded (1 cup)
- 3 ounces Parmesan Cheese Grated (1 cup)
- 1 1/3 cups Marinated Artichoke Hearts Chopped
- 1 cup Mayonnaise
- 1 tsp Ground Black Pepper
- 1 tbsp Sir-ache Sauce OR 1/8 tsp cayanne pepper
Instructions
- Adjust oven rack to middle position and heat oven to 400º. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach, 1 handful at a time, allowing each to wilt slightly before adding next; cook until wilted and liquid has evaporated, about 4 minutes.
- Off heat, add cream cheese and stir until melted and combined, about 1 minute. Stir in gouda, Parmesan, artichokes, mayonnaise, pepper, and cayenne until combined. Transfer to 2-quart baking dish and smooth top with rubber spatula
- Bake until spotty golden brown and bubbling around edges, about 22 minutes. Let cool for 10 minutes. Serve.
To Make Ahead
- At the end of step 2, let dip cool completely, wrap in plastic wrap, and refrigerate for up to 2 days. When ready to serve, continue with step 3, increasing baking time by 10 minutes.