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.
Servings: 16 servings (1/4 cup each)
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)
Instructions
- 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 8x8 inch glass casserole dish.)
- 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.)
- 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).
- 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.
Video
Notes
- 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.