Sriracha Spinach and Artichoke Dip
What You Will Need
Ingredients
- 8 oz. cream cheese, softened
- ⅔ cup sour cream
- 3 Tbsp. mayo
- 3 Tbsp. Lee Kum Kee Sriracha Mayo
- 2 tsp. Lee Kum Kee Minced Garlic
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup grated Gruyére cheese
- 10 oz. frozen chopped spinach, thawed and squeezed dry
- 14 oz. marinated artichoke hearts, chopped
- chopped parsley, for garnish
Made with
Lee Kum Kee products
How to make it
Preheat the oven to 375˚F.
In a large bowl, combine the cream cheese, sour cream, mayo, Lee Kum Kee Sriracha Mayo, and Lee Kum Kee Minced Garlic. Mix with a rubber spatula until combined and fluffy. Add in 1 cup of the mozzarella cheese, parmesan cheese, Gruyére cheese, spinach, and artichoke. Mix until combined.
Spread the mixture into a 9x9 inch casserole pan. Top the mixture with the remaining mozzarella cheese. Bake it in the oven for 25-30 minutes until bubbly and the cheese has browned.
Remove the dip from the oven and garnish with chopped parsley. Enjoy!
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