This hot Spinach Artichoke Dip is rich, creamy, and cheesy, baked with a buttery panko topping for extra flavor and texture. This homemade version is sure to rival even your favorite restaurant’s dip!
1jarmarinated artichoke hearts12 ounces, drained and chopped
8ouncescream cheeseroom temperature
¼cupgrated parmesan cheese
4ouncesshredded mozzarella cheese
2tablespoonssour cream
2tablespoonsmayonnaise
Salt and pepper to taste
For the topping:
3tablespoonsChallenge Salted Butter
⅓cuppanko breadcrumbs
Instructions
Preheat oven to 350°F.
Squeeze as much of the water out of the thawed spinach as possible. Set aside.
In a medium dutch oven or oven-safe skillet, melt 2 tablespoons of Challenge Butter over medium heat. Add the onions and cook until the onions are soft and translucent. Add the garlic and cook for one more minute.
Add the spinach and cook until any remaining water is gone, 2-4 minutes. Add the artichokes and cook for about 2 minutes to heat through.
Add the cream cheese, parmesan and mozzarella cheese. Stir until the cheeses are melted and well combined. Stir in the sour cream and mayonnaise. Season with salt and pepper to taste.
In a small skillet, melt 3 tablespoons of Challenge butter over medium-high heat. Add the panko and stir to coat in the butter. Continue to stir the panko until golden brown. Remove from the heat.
Smooth the top of the dip in the dutch oven or skillet. Sprinkle the toasted panko evenly over the top. Bake for 15-20 minutes or until piping hot and bubbly around the edges.