Creamy Spinach Artichoke Dip

Creamy Spinach Artichoke Dip

By @createaplatewithdina

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 2 tbsp unsalted butter
• 0.5 medium yellow onion, finely diced
• 4.5 garlic cloves, minced
• 6 cups baby spinach
• 8 oz cream cheese, softened
• 5.2 oz Garlic & Fine Herbs Boursin cheese
• 0.33 cup sour cream
• 0.33 cup mayonnaise
• 2 tbsp half-and-half
• 0.5 tsp garlic salt
• 0.5 tsp black pepper
• 0.5 tsp crushed red pepper flakes
• 15 oz artichoke hearts, drained and finely chopped
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.5 cup shredded mozzarella cheese
• 0.33 cup grated Parmesan cheese

Instructions

1. Melt butter in a large skillet over medium heat. Add diced onion and cook 4–5 minutes, until soft. Stir in garlic and cook another 30 seconds until fragrant.
2. Add packed spinach and cook until wilted and most of the moisture cooks off. Press it down as it cooks so it softens evenly.
3. Take the skillet off the heat. Stir in cream cheese, Boursin, sour cream, mayonnaise, and half-and-half. Mix until smooth and creamy.
4. Add garlic salt (to taste), black pepper, and (optional) red pepper flakes. Stir in chopped artichoke hearts, 1 cup mozzarella, and ½ cup Parmesan until well combined.
5. Spread the mixture evenly into a baking dish. Top with remaining ½ cup mozzarella and ⅓ cup Parmesan. Bake at 375°F (190°C) for 15-20 minutes, until hot and bubbly. Then broil for 2 mins until golden on top.
6. Let rest for 5 minutes before serving so it stays creamy but holds its shape. Serve warm with pretzels, toasted baguette slices, chips, or crackers.