Hot Spinach and Artichoke Dip

A creamy, bubbling baked dip of spinach and artichokes built on Alton’s simple base-plus-seasoning formula.

Ingredients

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/2 cup sour cream
• 4 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/3 cup grated Romano
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 cup shredded mozzarella

Directions

Heat the oven to 350 degrees F.

1. In a bowl, stir together the sour cream, cream cheese, mayonnaise, Parmesan, Romano, garlic, red pepper flakes, and salt until smooth.
2. Fold in the drained spinach and chopped artichoke hearts.
3. Spread the mixture into a small baking dish and top with the mozzarella.
4. Bake 25 to 30 minutes until hot and bubbling and the top is golden.
5. Serve warm with crackers, bread, or chips.

Notes

Alton Brown’s spinach and artichoke dip follows his creamy-base-plus-aromatics formula.