Updated: Sep 24, 2020
I created this Hot Artichoke and Spinach Dip recipe almost 20 years ago. Back when I was young, I waitressed part time at Olive Garden. We used to have to taste all the foods when they were new and when we were new so we knew how to describe them when asked. I fell in love with their Artichoke Spinach Dip and I went home on a mission to create my own recipe based off all the flavors I tasted in that delicious dip. Here is my take! Serve hot with Fresh Tortilla Chips, bagel chips, or crostini toast. #HotArtichokeSpinachDip #sonomnom4u
2 (8 oz) blocks of Cream Cheese, room temperature
1 (16 oz) container Sour Cream
1 (8 oz) wedge parmesan, finely shredded (set aside 1/4 cup)
1 cup shredded mozzarella
2 TBSP red Pepper Flakes
1 tsp season salt
1 8 oz. block of frozen chopped spinach, thawed and completely strained
1 (14 oz. ) can quartered artichoke hearts (packed in water) drained and chopped
Preheat oven to 425°F
In a stand alone mixer, or in a large bowl with a large, sturdy spoon--combine cream cheese, sour cream, finely shredded parmesan, mozzarella, season salt, red pepper flakes, spinach, and chopped artichoke hearts until completely blended.
Pour into a large baking dish or individual ramekin boats. Sprinkle with reserved parmesan cheese and bake. If baking in one large dish, back for approximately 25 minutes, or or until gold and bubbly. If baking in individual ramekins, fill each one and place on a large baking sheet together. Bake for approximately 25 minutes or until each dish is bubbly and golden. If you need a more golden top, place under broil for approximately 3 minutes. Remove from heat. Serve how with fresh, golden tortilla chips or crostini toasts.