This homemade creamy artichoke and spinach dip is always the first snack to go at Plated happy hour – and the first thing we grab before we start cooking dinner. What makes our version of this classic dip different is the dash of hot sauce (we recommend Sriracha), which adds the perfect bite. Pair with toasted baguette slices or homemade pita chips and you’ve got yourself the perfect snack before you start having some fun in the kitchen!
Creamy Spinach Artichoke Dip
- ½ tablespoon butter
- 1 small onion, diced
- 1 garlic clove, minced
- 6 ounces fresh spinach, chopped
- 1 cup milk
- 8 ounces cream cheese
- ¾ cup sour cream
- 1 ½ cups thawed frozen artichoke hearts, chopped
- ¼ cup shredded Monterey Jack cheese
- Dash hot sauce
- ¼ cup grated Parmesan
Put the butter in a saucepan over medium heat. When it’s melted, add the onions and cook until translucent (but not brown), add the garlic and spinach and cook until the spinach is wilted.
Add the milk, cream cheese, sour cream, artichokes, jack cheese, a dash of hot sauce, and some salt and pepper. Stir to combine, then adjust the heat so the mixture bubbles gently. Simmer for a few minutes to heat the mixture all the way through and thicken it slightly. Fold in the parmesan, then taste, adjust the seasoning, and serve warm.
If the dip cools down before you’re ready to serve, just reheat it over medium-low heat in the saucepan.
EASY APPETIZER: Leek and Gruyere Tart