Baked Spinach Artichoke Dip
1 Tbsp extra virgin olive oil
1/2 small onion, diced
1 red bell pepper, diced
1 clove garlic, minced
1 (12 ounce) package of cream cheese, softened
1/3 cup Soom Premium Tahini
6 ounces spinach, fresh or frozen
1 (14 oz.) jar of marinated artichoke hearts, diced
2 cups shredded mozzarella + extra for topping
1 tsp sea salt
1 tsp black pepper
- Optional: diced jalapeno, cherry tomatoes, or shredded parmesan cheese for topping
Preheat oven to 375℉. Grease a 1 quart baking dish or small 8-inch baking dish and set aside.
In a medium skillet, heat the olive oil, onion, and bell pepper over medium-high heat until and sauté until lightly caramelized, about 5 minutes. Stir in minced garlic and continue cooking for another minute. Turn off the heat and set aside.
In a large mixing bowl, combine cream cheese, tahini, spinach, artichoke hearts, mozzarella, and seasonings. Stir in the sautéed onion mixture until well combined.
Spread into the baking dish and top with extra mozzarella. Place in the oven and bake for 20 minutes until the cheese is melted and bubbly.
Top with optional toppings and serve with crackers, chips, or toasted baguette slices.
Storage: artichoke dip stays fresh in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for about 1-2 minutes.
Recipe & Photography: Selena Sharpless
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