Hot Spinach-Artichoke Dip

Spinach-artichoke dip is the perfect party appetizer—our recipe nails the ideal proportion of spinach to artichokes, and a trifecta of cream cheese, mayo, and sour cream give the dip its ultra creamy texture. Baked until golden and bubbling, it's the perfect pairing for any cracker, chip, or tortilla chip.

Instrucciones

1

Adjust oven rack to middle position and preheat oven to 375°F(190°C). Grease a 2-quart baking dish with cooking spray; set aside.
2

Whisk together mayonnaise, sour cream, mustard, miso (if using), lemon zest, and garlic in a large bowl. Stir in cream cheese until fully combined. Fold in spinach, artichokes, 2 1/2 cups of the Monterey Jack cheese and 1 3/4 cups of the Parmigiano until evenly distributed.
3

Transfer to the prepared baking dish and sprinkle evenly with the remaining 1/2 cup Monterey Jack and remaining 1/4 cup Parmigiano.
4

Bake until the edges are bubbly and the cheese on top is light golden brown, 25 to 30 minutes. Let sit to cool slightly for 5 minutes. Serve hot with crackers, pita chips, tortilla chips, and/or crudités.
5

2-quart baking dish
6

The dip can be combined and assembled through step 2 and refrigerated for up to 2 days. Increase the baking time by about 15 minutes.

Ingredientes

Instrucciones