Everyone has a favorite spinach dip recipe, so I’m going avoid any claims of saying it’s the best. But I will say, I hope you try it.
At its root, it’s pretty basic – sauté and wilt the spinach in garlic, throw in the artichokes and add the creamy body. I use whipped ricotta over cream cheese to keep it lighter in texture, sour cream for some tang, a few smashed capers for a bit of briny-ness and leeks for added flavor.
It’s not traditional in making, but it disappears in the traditional way of being scraped clean in 15 minute.
Spinach Artichoke Dip
Ingredients:
- 2 tablespoons olive oil
- 3/4 cup of leeks, white parts only
- 2 10oz. bag of baby spinach
- Pinch crushed red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 2 tablespoons of capers, smashed
- 1/2 cup ricotta cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 cup fresh mozzarella, torn or shredded
- 1/2 cup pepper jack cheese
- 1/2 cup Parmesan cheese, finely grated
Read More: Easy Spinach and Artichoke Dip Recipe
