Spicy Spinach Artichoke Dip
An easy to make recipe for thick and creamy, homemade spicy spinach and artichoke dip. This dip is a classic and requires little to no work! Make it in the crockpot or on the stovetop! (see notes for crock pot directions)
Servings: 10 servings
Ingredients
- 4 tablespoons 1/2 stick butter
- 1 small white onion diced
- 1 tablespoon minced garlic or more to taste
- 8 oz 1 block cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup half and half or heavy whipping cream or regular milk
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes more or less to taste
- 1 - 10 oz package or frozen spinach defrosted according to package directions and with all water squeezed out
- 1 - 14 oz can artichoke hearts chopped
- 1 - 4 oz can diced green chile
- 1 tablespoon red wine vinegar
- 1/4 cup parmesan cheese grated
- 1/2 cup crumbled feta cheese
- 1/2 cup mozzarella cheese
Instructions
- In a medium sized dutch oven, start by melting the butter on medium heat. Once melted, add the onions and sauté for 3 - 4 minutes, stirring in between so the onions do not brown. Add the minced garlic, cream cheese, sour cream, mayonnaise, half and half, ground black pepper, and the red pepper flakes. Work all the lumps out of the mixture, about 3 - 4 minutes or until bubbles start forming at the surface. Add the spinach, artichoke hearts, diced green chile, red wine vinegar, parmesan, feta, and mozzarella. Let the mixture continue to cook for 5 minutes or until bubbles start forming at the surface again. Serve immediately with tortilla chips, pita chips, or crusty bread slices.
Notes
- Leftover dip can be kept in an airtight container in the refrigerator for up to 3 days.
- To prepare the dip in a crockpot: Add all the ingredients to a large crockpot and allow the spinach and artichoke dip to cook on the low setting for 2 - 2.5 hours, checking in between and stirring as necessary.
