Spinach-Artichoke Dip

Spinach-Artichoke Dip

This crowd-pleasing snack is a one-skillet wonder that’s every bit as creamy and cheesy as you’d expect, but it also has a welcomed and unexpected crunch thanks to the addition of water chestnuts.

Spinach-Artichoke Dip
Makes about 6 cups
  • ¼ cup unsalted butter
  • ½ cup chopped sweet onion
  • 2 cloves garlic, chopped
  • ¼ cup all-purpose flour
  • 2 cups heavy whipping cream
  • 1 cup shredded low-moisture part-skim mozzarella
  • ¾ cup grated fresh Parmesan cheese, divided
  • 1 (9-ounce) bag fresh spinach, chopped
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) can sliced water chestnuts, drained and chopped
  • 1 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper
  • Toasted French bread, to serve
  1. Preheat oven to 450°.
  2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour until smooth; cook, whisking constantly, for 2 minutes. Gradually whisk in cream until thick and smooth. Whisk in mozzarella and ½ cup Parmesan until melted and smooth.
  3. Stir in spinach in batches until wilted. Stir in artichokes, water chestnuts, hot sauce, and salt until well combined. Sprinkle with remaining¼ cup Parmesan and red pepper.
  4. Bake until golden brown and bubbly, 10 to 12 minutes. Let stand for 10 minutes; serve with toasted bread.



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