Time: 40 min.
Complexity: easily
Servings: 6 - 8

Spinach and artichoke cheesy dip is a popular American party treat, and this is the perfect version. It's delicious, creamy, with a hint of tartness from the sour cream and a hint of salty Parmesan cheese—it's hard to resist! This recipe uses loose leaf spinach instead of chopped store-bought spinach, so you can cut it into your preferred size. Be sure to squeeze out the excess water after defrosting to prevent the dip from becoming watery. Serve the dip straight from the oven, while it's still warm, with crackers and chips for dipping.

Ingredients:

• 220 g of cream cheese, room temperature
• 0.5 cup sour cream
• 1/4 cup mayonnaise
• 1 clove of garlic, grated
• 1 package (280g) frozen spinach leaves, thawed, squeezed out and coarsely chopped (see note)
• 1 can (400g) canned artichoke hearts, drained and coarsely chopped
• 0.5 cup grated whole milk ricotta
• 3/4 tbsp. freshly grated parmesan
• Crackers, chips, or toasted bread, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spinach, Artichokes, cream cheese, ricotta cheese, Parmesan cheese, sour cream

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Preparation:

Step 1
• Position a rack in the upper third of the oven and preheat the oven to 350°F (175°C). Spray a quart-size baking dish with cooking spray.
Step 2
• Place the cream cheese, sour cream, mayonnaise, and garlic in a large bowl. Mix vigorously until smooth. If desired, use a mixer fitted with a paddle attachment to mix. Add the spinach to the cream cheese mixture, breaking it up as you go.
Step 3
• Add the artichokes, mozzarella, and 1/2 cup Parmesan, tossing to distribute evenly. Season with salt and pepper to taste. Transfer the mixture to the prepared baking dish and sprinkle with the remaining 1/4 cup Parmesan.
Step 4
• Bake until the sauce begins to bubble, 20-25 minutes. Turn the oven to broil and continue broiling, checking to make sure the top of the dip is golden and not burnt, about 5 minutes. Serve warm with crackers, chips, or toasted bread for dipping.
  
  Note
  
  To thoroughly squeeze out the water from defrosted spinach, place it on a clean kitchen towel and roll it over a bowl or sink.

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