Cheesy Spinach and Artichoke Dip
Ingredients
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8 ounces cream cheese
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½ cup sour cream
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¼ cup mayonnaise
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1 tablespoon lemon juice
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1 teaspoon crushed garlic
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1 teaspoon lemon zest
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10 ounces frozen spinach
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425℉ on the Bake cook mode using the button below.
Start the dip base
In a large bowl, mix the cream cheese, sour cream, mayonnaise, lemon juice, crushed garlic and lemon zest until no lumps remain.
8 ounces cream cheese
½ cup sour cream
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon crushed garlic
large bowl
spatula
measuring cups
measuring spoons
Chop the spinach
Roughly chop the squeezed spinach.
10 ounces frozen spinach
chopping board
knife
Chop the artichokes
With paper towels, pat the thawed or drained artichokes dry. Roughly chop the artichokes with a knife.
paper towels
2 cups quartered artichoke hearts
Add the spinach and artichokes to the dip base
Add the chopped spinach and artichokes to the bowl. Fold gently to combine.
Finish the dip base
Add the green onions, shredded cheese, Parmesan, salt and pepper. Fold gently to combine.
⅓ cup sliced green onions
½ cup shredded mozzarella
¼ cup grated Parmesan
1½ teaspoons salt
1 teaspoon black pepper
Grease the dish and add the dip base
Coat an 8” x 8” baking dish with nonstick cooking spray. Scrape the dip base into the dish and spread it in an even layer with a spatula.
nonstick cooking spray
square baking dish
Top with cheese
Sprinkle the cheese evenly over the top of the dip.
1 cup shredded mozzarella
2 tablespoons grated Parmesan
Cook the artichoke dip
Place the baking dish on the middle shelf of the June Oven. Bake the dip 25 minutes, until the cheese is bubbling and brown. June will notify you when the dip is ready.
Rest and serve
Remove the dip from the June Oven and set on a cooling rack to cool 5 minutes before serving.
cooling rack