Hot Spinach-Artichoke Dip

Name: Hot Spinach-Artichoke Dip
Prep time: 5 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: Cooking spray; 1/2 cup (120ml) mayonnaise; 1/2 cup (120ml) sour cream; 1 tablespoon Dijon mustard; 1 tablespoon white miso, optional; 2 teaspoons grated lemon zest (from 1 lemon); 1 medium clove garlic (5g), minced; 8 ounces (226g) plain, full-fat cream cheese, cut into 8 pieces and softened; 15 ounces (425g) frozen cut-leaf spinach, thawed and squeezed dry (about 1 1/4 cups); One 14-ounce (397g) can quartered artichoke hearts, rinsed, drained, patted dry, and coarsely chopped (about 1 1/2 cups); 12 ounces (340g) Monterey Jack cheese or mild white cheddar cheese, shredded (about 3 cups), divided; 4 ounces (115g) Parmigiano-Reggiano cheese, grated (about 2 heaping cups), divided; Crackers, pita chips, or crudités, for serving

Total time: 40 min
servings: 10 servings
Dish type: Starter

Contains milkContains mustardContains soyVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

5 min

Cook

30 min

Total time

40 min

Ingredients

servings

Cooking spray
1 /2 cup (120ml) mayonnaise
1 /2 cup (120ml) sour cream
1 c. à soupe Dijon mustard
1 c. à soupe white miso, optional
2 c. à café grated lemon zest (from 1 lemon)
1 medium clove garlic (5g), minced
8 ounces (226g) plain, full-fat cream cheese, cut into 8 pieces and softened
15 ounces (425g) frozen cut-leaf spinach, thawed and squeezed dry (about 1 1/4 cups)
One 14-ounce (397g) can quartered artichoke hearts, rinsed, drained, patted dry, and coarsely chopped (about 1 1/2 cups)
12 ounces (340g) Monterey Jack cheese or mild white cheddar cheese, shredded (about 3 cups), divided
4 ounces (115g) Parmigiano-Reggiano cheese, grated (about 2 heaping cups), divided
Crackers, pita chips, or crudités, for serving

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Method

1
Adjust oven rack to middle position and preheat oven to 375°F(190°C). Grease a 2-quart baking dish with cooking spray; set aside.
2
Whisk together mayonnaise, sour cream, mustard, miso (if using), lemon zest, and garlic in a large bowl. Stir in cream cheese until fully combined. Fold in spinach, artichokes, 2 1/2 cups of the Monterey Jack cheese and 1 3/4 cups of the Parmigiano until evenly distributed.
3
Transfer to the prepared baking dish and sprinkle evenly with the remaining 1/2 cup Monterey Jack and remaining 1/4 cup Parmigiano.
4
Bake until the edges are bubbly and the cheese on top is light golden brown, 25 to 30 minutes. Let sit to cool slightly for 5 minutes. Serve hot with crackers, pita chips, tortilla chips, and/or crudités.

Nutrition

calories: 385 kcal
fatContent: 33 g
fiberContent: 2 g
sugarContent: 2 g
sodiumContent: 654 mg
proteinContent: 15 g
cholesterolContent: 77 mg
carbohydrateContent: 9 g
saturatedFatContent: 15 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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