Spinach artichoke dip is one of my favorite appetizers! I have tried several versions, but I really like this version I adapted from a Martha Stewart recipe. It is a little more complicated to put together than some recipes but it is worth it in the end.
I think it’s creamy and cheesy without being to rich. You can serve it with tortilla chips, toasted baguettes, or crackers.
Spinach Artichoke Dip
2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
1 pkg frozen spinach, thawed and squeezed dry
1 can artichoke hearts, drained and coarsely chopped
1/2 cup milk
6 ounces cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Preheat oven to 375 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and cook until lightly browned, 5 to 8 minutes. Add garlic and heat for 30 seconds. Remove onions and garlic from pan and set aside.
In the same pot, warm milk over medium heat. Whisk in cream cheese until melted, about 3 minutes. Add onions and garlic, artichokes, spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.