Stovetop spinach artichoke dip
Creamy, cheesy spinach and artichoke dip made in one pan on the stove with frozen spinach and canned artichoke hearts. Serve warm with tortilla chips.
- Prep
- 9 min
- Cook
- 8 min
- Serves
- 8
- Per serve
- 420 kcal
Ingredients
Method
Microwave the spinach in a covered bowl until thawed and hot, stirring halfway.
While it heats, chop the artichoke hearts into small pieces and chop the garlic. Tip the spinach into a clean dish towel and wring out as much water as you can.
Melt the butter in a large skillet or saucepan over medium-low heat and cook the garlic, stirring, until fragrant but not browned.
Add the cream cheese, sour cream and mayonnaise and stir until melted into a smooth sauce.
Stir in the spinach, artichokes, parmesan, mozzarella and red pepper flakes. Cook, stirring, until the cheese has melted and the dip is hot and bubbling gently.
Season with salt and pepper and serve warm, in the pan or a warmed bowl, with tortilla chips.
Tips
- Squeezing the spinach hard is what keeps the dip thick and creamy. Wet spinach makes it loose and watery.
- Want a golden top? Spoon it into an oven-safe dish, scatter over a little extra mozzarella and broil for 2 to 3 minutes.
- Traditional parmesan is made with animal rennet, so use a vegetarian hard cheese if that matters. Most tortilla chips are gluten-free, but check the label.
