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Recipe Spicy Spinach Artichoke Dip

Spicy Spinach Artichoke Dip

  • Difficulty Level: 1
  • Serves Serves: 8
  • Preparation

    10 mins

  • Cooking

    40 mins

Recipe Video Fusion Vegetable Appetizer Easy Recipes Less Than 60 mins

What You Will Need

Seasoning

  • Lee Kum Kee Chiu Chow Style Chili Oil, to taste

Dipping

  • 8 oz. package cream cheese, softened to room temperature
  • 8 oz. sour cream
  • ½ cup mayonnaise
  • 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • ½ cup parmesan cheese, grated, plus 1/4 cup extra for topping
  • ½ cup mozzarella, shredded, plus 1/4 cup extra for topping
  • ½ tsp. garlic powder
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
  • 1 14 oz. can artichoke hearts, drained and rough chopped

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil

How to make it

  1. https://www.youtube.com/watch?v=uDgLJT4G5pE
  2. Preheat the oven to 375°F.
  3. Spray a 1 ½ quart small baking dish with nonstick cooking spray.
  4. In a large bowl add the softened cream cheese, sour cream, mayonnaise, Lee Kum Kee Sriracha Chili Sauce, parmesan cheese, mozzarella, garlic powder, kosher salt and ground black pepper. Fold in spinach and artichoke hearts to combine.
  5. Spoon the dip into the prepared baking dish. Top with more parmesan and mozzarella cheese. Cover with foil and bake in the oven for 30 minutes. Remove foil and bake for an additional 10 minutes until the dip is bubbly and the cheese is golden. Remove and cool for 5 minutes before serving.
  6. Top with Lee Kum Kee Chiu Chow Style Chili Oil for added flavor and spice. Serve with your choice of crackers or toasted bread. Enjoy!

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