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
Ingredients
- 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
Instructions
- Preheat oven to 450°.
- 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.
- 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.
- Bake until golden brown and bubbly, 10 to 12 minutes. Let stand for 10 minutes; serve with toasted bread.
