Sriracha Spinach and Artichoke Dip is my go to party dish. Everyone always loves a good dip and this one is no exception. Don’t let the name fool you, the sriracha in the dish adds flavor with subtle spice. It’s much more of a supporting character in the dish and just enhances the other flavors. You can choose to add more or less based on your heat preferences. But trust me, it’s so addicting.
This might sound crazy, but I use fresh spinach in my dip. I fold in fresh spinach into the mixture so it holds it’s texture and stays green even after cooking. There’s nothing worse than soggy sad looking spinach.
Serve with your choice of crackers or toasted crostini. I’ve even used this recipe to stuff chicken breasts before for a delicious weeknight dinner.
Just be warned, this dip will disappear in front of your eyes.
Sriracha Spinach and Artichoke Dip
Ingredients
- 1 {8 ounce} package Cream Cheese, softened to room temperature
- 1/2 cup Sour Cream
- 1/2 cup Mayonnaise
- 1-2 tablespoons Sriracha, depending on your spice preference
- 1/2 cup Parmesan Cheese, grated, plus 1/4 cup extra for topping
- 1/2 cup Part Skim Mozzarella, shredded
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- 2 cups Spinach, packed
- 1 {14 ounce} can Artichoke Hearts, drained and rough chopped
Directions
- Step 1 Preheat you oven to 375 degrees F.
- Step 2 Spray a 7.5″ x 6″ small baking dish with nonstick cooking spray.
- Step 3 In a large bowl add the softened cream cheese, sour cream, mayonnaise, Sriracha, Parmesan cheese, part skim mozzarella, garlic powder, kosher salt and ground black pepper.
- Step 4 Fold in spinach and artichoke hearts to combine. Spoon the dip into the prepared baking dish. Top with more Parmesan cheese. Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake for 10 more minutes until dip is bubbly and cheese is golden. Remove and cool for 5 minutes before serving. Serve with your choice of crackers or toasted crostini. Enjoy!
Savor and Enjoy!
