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Crock of baked spinach and artichoke dip on a platter of carrots, celery, and crackers.

Spinach Artichoke Dip with Roasted Red Peppers

This festive Spinach Artichoke Dip with Roasted Red Peppers and Feta is colorful, bright-tasting, and so cheesy, making it the perfect hot dip for gatherings, especially around the holidays.

Yield: 16 servings (1/4 cup each) 1x
Prep: 20 minutesCook: 30 minutesTotal: 50 minutes
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Ingredients

  • 1 (8-ounce) block cream cheese, softened (I used full fat)
  • 1 (8-ounce) container sour cream (I used full fat)
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced (1 teaspoon pre-minced garlic)
  • 1/8 teaspoon red pepper flakes
  • 1 (13.75-ounce) can artichoke hearts (in water not marinated in oil), drained and finely chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess liquid
  • 1 (12-ounce) jar roasted red bell peppers, drained, squeezed of excess liquid, and finely chopped
  • 2 cups (8-ounce bag) shredded mozzarella cheese, divided
  • 1 (5-ounce) container crumbled feta cheese (sub: more mozzarella)

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Instructions

  1. Prep Oven: Preheat the oven to 375°F (190°C), if planning to bake. Spray a 1-quart oven-safe casserole dish (I used an 8×8 inch glass casserole dish.)
  2. Prep the Mixture: In a large bowl, mix together cream cheese, sour cream, lemon juice, garlic, and red pepper flakes using a wooden spoon until smooth and well-combined. Add the chopped artichokes, drained chopped spinach, chopped roasted red bell peppers and stir again until combined. Lastly, add in 1 1/2 cups mozzarella and all the feta cheese and stir once more until everything is evenly distributed. Transfer the mixture to the dish and smooth out the top. Sprinkle the remaining 1/2 cup of mozzarella over the top. (Note: This can be covered and stored in the fridge until ready to bake, up to 3 days.)
  3. Bake: Place on the middle oven rack. Bake for 25-30 minutes, until the dip is bubbling and hot throughout. If you’d like to get it a little more brown on top, turn on the broiler for a few minutes (watch closely).
  4. Serve: Serve warm with tortilla or pita chips, crackers, or raw veggies. Tip: You can transfer the dip to a small slow cooker and leave it on the warm setting or into a hollowed out sourdough bread bowl.

Notes/Tips

  • Chop the artichokes and roasted peppers fairly small so you don’t get a big piece in a bite.
  • Make sure to squeeze excess liquid out of the spinach and the roasted red peppers so the dip isn’t too moist. Place in a fine mesh strainer and press to squeeze out liquid.
  • Slow Cooker Instructions: According to Gimme Some Oven, you’ll add ingredients to a slow cooker, cover, and cook on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted. Note that you won’t get the browning effect on top.
© Author: Rachel Tiemeyer
Method: Baked