Best-Ever Spinach and Artichoke Dip
Packed with cream cheese, sour cream, and a hint of lemon to balance the richness, this crowd-pleaser is truly unbeatable. Give it a try baked or grilled!
Ingredients
- Canola oil, for grill grates
- 1 8-oz pkg. cream cheese, at room temp
- 1/2 c. sour cream
- 1 tsp. lemon zest plus 3 Tbsp lemon juice
- 1 large clove garlic, grated
- 2 oz. Parmesan, grated (about 1/2 cup), divided
- Kosher salt and pepper
- 1 14-oz can artichokes, drained and chopped
- 1 10-oz pkg. frozen leaf spinach, thawed and squeezed dry
- 1 small loaf country bread, sliced
- 3 Tbsp. olive oil
Instructions
- Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil.
- In bowl, combine cream cheese, sour cream, lemon zest and juice, garlic, 1/4 cup Parmesan and 1/2 teaspoon each salt and pepper. Fold in artichokes and spinach. Transfer to 9-inch cast-iron skillet. Top with remaining 1/4 cup Parmesan and cover with aluminum foil.
- Place skillet over indirect heat and cook, covered, 10 minutes. Remove foil and rotate skillet, keeping over indirect heat; cook, uncovered, until bubbling and golden brown, 18 to 20 minutes. Remove from grill.
- Drizzle bread with olive oil and grill on direct heat, turning occasionally, until crisp, about 1 minute. Serve with dip.
Nutrition
Calories: 386kcalCarbohydrates: 24gProtein: 11gFat: 28gSaturated Fat: 12gSodium: 787mgFiber: 2g
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