spinach artichoke dip

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a medium skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add the squeezed spinach and artichoke hearts to the skillet and cook for another 5 minutes, stirring occasionally.
4. In a medium bowl, beat together the softened cream cheese and sour cream until smooth.
5. Stir in the spinach artichoke mixture and Parmesan cheese. Season with salt and pepper.
6. Transfer the mixture to a small oven-safe baking dish (8x8 inch is ideal).
7. Bake for 20-25 minutes, or until bubbly and golden brown on top.

Notes

• For a crispier top, broil for 1-2 minutes, watching carefully to prevent burning.
• To serve, serve warm with tortilla chips, pita bread, or crackers.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Use a potato masher to further break down the spinach for a creamier dip.