Artichoke Spinach Dip by Deandrehall

Ingredients

• 4 tbsp (1/4 cup) unsalted butter
• 10 oz (280g) frozen chopped spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1/2 cup heavy whipping cream
• 8 oz (225g) cream cheese, softened
• 1 cup (4 oz) shredded mozzarella cheese
• 1 cup (4 oz) grated parmesan cheese (for the dip)
• 14 oz (400g) can artichoke hearts, drained and chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1/2 tsp chicken bouillon powder
• 1/2 cup sour cream
• 1/4 cup (1 oz) grated parmesan cheese (for topping)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat. Add the thawed and squeezed spinach and minced garlic, cooking for 3-5 minutes until the spinach is heated through and the garlic is fragrant. Remove from heat.
3. In a large mixing bowl, combine the heavy whipping cream, softened cream cheese, 1 cup of mozzarella, 1 cup of Parmesan cheese, chopped artichoke hearts, garlic powder, onion powder, red pepper flakes, chicken bouillon powder, and sour cream. Mix until well combined and smooth.
4. Stir the cooked spinach and garlic mixture into the cream cheese mixture until thoroughly incorporated.
5. Transfer the dip mixture into an oven-safe baking dish. Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top.
6. Bake for 10-15 minutes, or until the dip is hot, bubbly, and slightly golden around the edges.
7. Turn on the broiler to high. Broil the dip for 1-2 minutes, watching carefully, until the top is golden brown and crispy.
8. Serve immediately with your favorite crackers, tortilla chips, or crusty bread.