Gaby Dalkin shows viewers how to create the perfect party appetizer with this simple spinach artichoke dip. Just toss all ingredients together in a bowl and bake!
1 bunch fresh spinach
1 -14 ounce can artichoke hearts in water
1 small onion, minced
1 clove garlic crushed
2 ounces goat cheese
3 ounces cream cheese
1/2 cup sour cream
1 1/4 cups mozzarella cheese, grated
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1 pinch black pepper
Preheat oven to 350 degrees. Rinse spinach thoroughly and discard long stems. Place damp leaves in a skillet over medium heat. Cook until leaves are wilted, drain in colander and set aside to cool. Drain artichokes, cut in half and slice into 1/4 inch slices. Squeeze cooled spinach to release as much water as possible. Chop spinach and toss with artichoke hearts in a large bowl. Add remaining ingredients except 1/4 cup mozzarella and mix well. Spread mixture in glass pie plate and sprinkle with remaining mozzarella. Bake until dip is warm and cheese is lightly browned. Serve with pita wedges, sliced baguette, or crackers.
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