Smoky Spinach Artichoke Dip

Total Time:
40 min
Prep:
5 min
Inactive:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 8 ounces frozen chopped spinach, thawed, see Cook's Note*
  • 1 (12-ounce bag) frozen artichoke hearts, thawed
  • 1/2 cup plus 2 tablespoons freshly grated Parmesan
  • 1/2 cup grated smoked gouda
  • 1/2 cup shredded mozzarella
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon whole coriander seeds
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 4 ounces cream cheese
  • Tortilla chips, for serving
Directions

Preheat the oven to 350 degrees F.

Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.

Chop the artichokes into bite-size chunks.

In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.

Allow the dip to cool slightly before serving with tortilla chips.

*Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.


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