This hot and creamy spinach artichoke dip is the ULTIMATE comfort food! This super delicious recipe is easy to make with basic ingredients. Recipe as written yields 2 cups (enough for 4 to 6 snack servings). This recipe is easily doubled for a crowd (cook it in a medium skillet).
8 ounces (about 1 cup) frozen spinach
1 tablespoon extra virgin olive oil
1 cup chopped green onions (3 to 4 green onions), both green and white parts
1 chopped poblano pepper (for some spice) or red bell pepper (for mild flavor)
½ teaspoon red pepper flakes (scale down or omit for mild flavor)
¼ teaspoon fine salt, to taste
8 ounces cream cheese, sliced into 4 even pieces
½ cup (4 ounces) sour cream
½ cup (4 ounces) chopped artichoke, canned or marinated
Freshly ground black pepper, to taste
Serving suggestions: Tortilla chips, toasted pita wedges or pita chips, crostini, strips of bell pepper, carrot or celery sticks…
To thaw the frozen spinach, place it in a fine mesh sieve and run cool water over it until the ice is all gone. Squeeze out all of the excess moisture in a tea towel or in fistfuls over the sink. Set aside.
In a small-to-medium skillet over medium heat, warm the olive oil until shimmering. Add the green onions, poblano pepper, red pepper flakes (if using) and ¼ teaspoon salt. Cook, stirring often, until the green onions are frazzled and lightly golden around the edges and the peppers are tender, about 8 to 10 minutes.
Add the drained spinach, cream cheese, sour cream, drained artichoke, and several twists of black pepper. While stirring constantly, cook until the ingredients are thoroughly mixed together, warmed through and lightly steaming, about 2 to 4 minutes. Season with additional salt and pepper, to taste (careful, the dip is hot!).
Serve warm with any desired accompaniments. Leftover dip will keep in the refrigerator, covered, for up to 4 days. Gently reheat in the microwave or on the stovetop before serving.
Make it dairy free/vegan: Use 1 ½ cups vegan sour cream in place of the cream cheese and regular sour cream combo (my vegan sour cream recipe as written yields just 1 cup, so double it and save the leftovers for garnishing your upcoming meals).
Slow cooker option: This dip is so good because the green onions are cooked until frazzled, so you really want to cook through step 2 on the stovetop as written. Then, however, you can stir in the ingredients as written in step 3. Once warmed through, transfer the mixture to a small slow cooker to keep the mixture warm (use the low or keep warm setting, as needed).
▸ Nutrition Information
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