Hot Spinach & Artichoke Dip


  • 1 bag (10 ounces) fresh baby spinach
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons minced garlic (about 3 cloves)
  • 2 blocks (8 ounces each) cream cheese, softened
  • 1 container (8 ounces) sour cream
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon lemon juice
  • 3/4 cups grated Italian blend cheese, divided


  1. Tear spinach into bite-size pieces and remove stems.
  2. In a large frying pan, cook spinach with garlic in olive oil until spinach is wilted, but still bright green (about 3 minutes).
  3. Add cream cheese and sour cream, mixing well.
  4. Remove from heat.
  5. Stir in artichoke hearts and red pepper flakes.
  6. Add the lemon juice and 1/4 cup of the cheese, and mix well.
  7. Spread into the bottom of a 9-by-13-inch baking dish or a 12-inch cast iron skillet.
  8. Sprinkle with remaining cheese.
  9. Set the oven to broil and place the pan/skillet on the rack in the center of the oven.
  10. Broil until cheese is melted, bubbly and slightly browned. This will not take very long (about 5 minutes), so watch closely.
  11. Remove from oven.
  12. Serve hot with chips, veggies or bread.

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