This Spinach and Artichoke Dip is hands down the favorite hit at our house whenever we host! It’s perfect for a big crowd because you can assemble it ahead of time, store it in the fridge, then bake it before company comes. It feeds a small army, too!
In a large nonstick skillet or Dutch oven, heat 1 tbs. olive oil over medium high heat. Once oil is glistening, sauté the spinach, stirring occasionally, until just wilted (about 5 minutes). Remove from heat and set aside. Allow to cool slightly.
Meanwhile, in a small nonstick skillet over medium high heat, sauté the artichokes with a pinch each of salt and pepper until slightly dried out and flavored (about 4 minutes), stirring occasionally. Allow to cool slightly.
Combine spinach, artichoke hearts, sour cream, cream cheese, mayo, shallots, garlic, Parmesan, ½ tsp. Kosher salt, and 1/8 tsp. freshly ground black pepper in a large standing mixer or bowl. Mix or stir to combine. Pour baking dish coated with cooking spray*. Bake at 350 for 45 minutes.
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Notes
*Can be mixed, covered, and stored in fridge one day ahead. Simply remove from fridge and allow to sit at room temperature while the oven preheats. Bake as recommended above.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword appetizer, Spinach and Artichoke Dip, Spinach Dip