30 min 8
Spinach and Artichoke Dip
A favorite of many, spinach and artichoke dip is the perfect thing to scoop up with some pork rinds for a tasty snack. Although this dip is traditionally made with mozzarella and Parmesan, this recipe includes the rich, nutty flavor of Gruyere for added cheesiness.
2 tablespoons butter
2 tablespoons minced garlic
1¼ cups spinach, chopped
1¾ cups artichoke hearts, chopped
8 ounces (1 package) cream cheese
1 cup Parmesan cheese, divided
½ cup shredded mozzarella cheese
½ cup shredded Gruyere cheese
3 tablespoons sour cream
1 tablespoons mayonnaise
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
Directions Preparing:5 minCooking:25 min
Step 1Preheat the oven to 375°F.
Step 2In a large skillet over medium-high heat, melt the butter. Add the garlic. Add the chopped spinach and cook for 1 to 2 minutes more. Add the artichokes and cook for an additional minute. Transfer the spinach and artichoke mixture to a large bowl.
Step 3Reduce the heat under the skillet to medium-low. Add the cream cheese to the pan. Melt until creamy.
Step 4Add ½ cup of Parmesan cheese, the mozzarella cheese, and the Gruyere cheese. Stir until the cheeses melt, about 2 minutes.
Step 5Pour the melted cheeses over the spinach and artichoke mixture. Stir to combine.
Step 6Add the sour cream, mayonnaise, salt, pepper, and paprika. Stir to incorporate.
Step 7Transfer the spinach and artichoke mixture to a 9-inch-square pan. Sprinkle with the remaining ½ cup of Parmesan cheese.
Step 8Bake for 20 to 25 minutes, or until the top is browned and bubbling.
Step 9Cool the dip for 5 minutes before serving.
Nutrition Facts (per serving of 3:1)