Hot Spinach and Artichoke Dip with Toasted Baguette

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 baguette, sliced and toasted

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine artichokes, spinach, mozzarella, Parmesan, sour cream, mayonnaise, garlic, black pepper, and red pepper flakes if using.
3. 3 Mix until well combined.
4. 4 Transfer mixture to an oven-safe dish.
5. 5 Bake for 25 minutes, or until bubbly and golden on top.
6. 6 Serve immediately with toasted baguette slices.

Equipment

• Baking dish
• Oven
• Mixing bowl

Variations

• Add cooked and crumbled bacon for a smoky twist.
• Substitute sun-dried tomatoes for added tang.

Substitutions

• Use Greek yogurt in place of sour cream for a lighter option.
• Substitute feta cheese for Parmesan for a tangy kick.

Pairings

• Serve with a fresh garden salad.
• Offer assorted crudités for a lighter option.

Nutrition

Tips

• For extra flavor, sauté the garlic in olive oil before adding to the dip.
• Use panko breadcrumbs sprinkled on top for a crispy finish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with a crisp white wine like Chardonnay.
• Add celery sticks or tortilla chips for dipping variety.

FAQ