Four Cheese Spinach Artichoke Dip
The best spinach artichoke dip ever! This version features garlic and goat cheese for tons of tang and flavor. This is a great make-ahead appetizer and is gluten free!
Equipment
Ingredients
- 8 ounces frozen spinach thawed and squeezed dry
- 12 ounces artichokes drained or thawed and chopped
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cloves garlic minced
- 3 scallions sliced
- 4 ounces grated sharp cheddar
- 4 ounces grated mozzarella
- 4 ounces goat cheese
- ¼ cup parmesan cheese
Instructions
- Preheat the oven to 350F and grease a medium baking dish with cooking spray or olive oil. The baking dish I used was equivalent to an 8x8.
- In a large bowl, combine all of the ingredients except for the goat cheese and parmesan. Taste, and add pinches of salt and pepper if you'd like.
- Spread half of the mixture in the baking dish, then crumble the goat cheese evenly over the dip. Top gently with the rest of the dip, then sprinkle with all of the parmesan.
- Bake the dip for 30-40 minutes until it is hot and bubbly and the top has browned slightly. Broil for one or two minutes if you'd like a darker crust on the dip.
- Serve with carb of choice. Enjoy!
Tried this recipe?Let me know how it was!