Sunny's warm, velvety Spinach Artichoke Dip loads a hot punch with just five active ingredients!
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Spicy 5-Ingredient Spinach Artichoke Dip
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 45 min
Active: 20 minutes
Yield: 4 portions

Ingredients

One 14-ounce container marinated artichoke hearts
Kosher salt and freshly ground black pepper
16 ounces child spinach
8 ounces whipped chive cream cheese
1/4 cup sour cream
12 ounces shredded pepper jack cheese
One 14.5-ounce bag tortilla chips

Directions

Preheat the oven to 375 degrees F.

Location a strainer over a medium bowl and drain the liquid from the artichoke container into the bowl. Reserve the liquid and reserve the artichokes.

Add 3 tablespoons liquid from the artichoke container to a large saute pan over medium heat together with a pinch of salt and a couple of grinds of pepper. Add the baby spinach in handfuls and stir till all the spinach is wilted, then cook for a few minutes, allowing the liquid to vaporize a bit. On the other hand, chop the artichoke hearts and add them to a large bowl.

As soon as the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix completely with a rubber spatula or wooden spoon.

Transfer the spinach mixture to an 8-inch square baking meal and smooth off the top. Leading the dip with the remaining 4 ounces pepper jack cheese. Put on a sheet tray to catch any drips, and bake till the edges are bubbly and the top is golden, about 25 minutes. (If wanted, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

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Sunny Anderson's Spicy 5-Ingredient Spinach Artichoke Dip|Food Network