Description
A creamy, vibrant green spinach and artichoke dip designed for Halloween parties. It blends three cheeses with earthy greens for a savory, bubbling appetizer.
Ingredients
Scale
- 10 oz frozen spinach, thawed and squeezed dry
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons basil pesto
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375F (190C).
- Squeeze all remaining water from the thawed spinach using a clean kitchen towel.
- Place spinach, chopped artichokes, and pesto in a food processor and pulse until coarsely chopped.
- In a medium bowl, stir the softened cream cheese into the spinach mixture until combined.
- Fold in the minced garlic, lemon juice, shredded mozzarella, salt, and black pepper.
- Transfer the mixture to a baking dish or cast-iron skillet, smoothing the top with a spoon.
- Sprinkle the grated parmesan cheese evenly over the top of the dip.
- Bake for 20 minutes, or until the edges are bubbling and the cheese is golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American