Better than the rest! This hot spinach artichoke dip is creamy, cheesy, fast, and delicious, perfect for parties and absolutely simple to make.
Cook the baby spinach in a large nonstick skillet over low heat until completely wilted.
Drain the can of quartered artichoke hearts. Press the artichokes between a layer of paper towels. Remove soaked paper towels and repeat with another round of dry paper towels.
Add the artichokes to the skillet. Add the cream cheese. Stir until the cream cheese melts completely, breaking up the artichokes as you go. Add the shredded Dubliner cheese and stir until it melts completely. Add the Parmesan and stir. Sprinkle the salt, garlic powders, and red pepper flakes evenly over the dip, then stir until incorporated.
Serve hot. Store leftovers covered in the refrigerator. Reheat in the microwave, stirring as needed.
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