The best cheesy baked spinach artichoke dip with extra veggies and no mayonnaise! This appetiser recipe is delicious hot or room temperature and everyone loves it.
– 1 tablespoon extra-virgin olive oil – 1 small yellow onion, chopped – 1 red bell pepper, chopped – 2 cloves garlic, pressed or minced – Pinch of salt – 10 ounces frozen chopped spinach), thawed* – 1 jar (12 ounces) marinated artichokes or 1 can (15 ounces) canned artichokes in water, drained and chopped – 8 ounces sour cream or Greek yogurt – 2 ounces crumbled feta or goat cheese (about ½ cup) – 6 ounces freshly grated part-skim mozzarella (about 1 ½ cups), divided – 3 dashes of your favorite hot sauce (I recommend Cholula) – Freshly ground black pepper – For serving: Tortilla chips, pita wedges, small slices of toasted bread, crackers, or crisp, firm veggie
Preheat oven to 400��F. Heat olive oil in a large skillet on medium until shimmering. Add onion, bell pepper, garlic, and a pinch of salt.
Cook the onion and bell pepper for 5–7 minutes, stirring occasionally, until tender. Meanwhile, squeeze the thawed spinach to remove excess moisture.
Scoop spinach and artichoke into the pan and cook for 1 minute, breaking up any clumps. After turning off the skillet, add the sour cream, feta, and two-thirds of the mozzarella (1 cup).
Stir until ingredients are combined. Add salt, black pepper, and hot sauce to taste (more if you want a kick). Spread the mixture evenly in a 1-quart casserole dish.
Top with remaining mozzarella. Baking until golden brown, 18–25 minutes. Let the dip cool for a few minutes (it's hot) and serve with your favourite dipping vehicle. This dip stays fresh for 4 days covered in the fridge.