Comfort food at its finest and a solid contender for King of the Dips. Spinach artichoke dip is a classic for a reason: It's perfect. And there's spinach in it, so it's basically like eating a salad. Right?
Spinach Artichoke Asiago Dip
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1.5 lbs baby spinach leaves
- 1/4 teaspoon ground cayenne pepper
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 cups canned artichoke hearts, chopped
- 1 cup asiago cheese, grated
- 1 1/2 cups mozzarella cheese, grated
Preheat the oven to 350 degrees.
Heat a skillet over medium-heat, and melt 1 tablespoon of butter. When melted, add the minced garlic and cook for 30 seconds. Add the spinach leaves to the pan and cook, tossing often, until just wilted (2 to 3 minutes).
In a bowl, combine the mayo, sour cream, cayenne pepper, grated cheese, artichokes and cooked spinach, and stir together. Transfer to an oven-safe dish. Smooth the top of the dip with a spoon, and bake for 20 to 25 minutes, until the cheese is bubbling and melted completely.
Serve warm with pita chips, grilled baguette slices or just dive in with a spoon.