Spicy Spinach Artichoke Dip
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
How to make it
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https://www.youtube.com/watch?v=uDgLJT4G5pE
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Preheat the oven to 375°F.
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Spray a 1 ½ quart small baking dish with nonstick cooking spray.
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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.
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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.
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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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