Salsa de Espinaca y Alcachofa
Entrante40 min8 porcionesFácilSobre esta receta
El aderezo para fiestas por excelencia — caliente, cremoso y absolutamente irresistible. Esta versión clásica utiliza una base confiable de queso crema, crema agria y mayonesa cargada de espinaca tierna y corazones de alcachofa tangy, luego se hornea hasta que esté dorada y burbujeante. Perfecta para días de juegos, festividades o cualquier reunión donde quieras algo que a todos les encantará.
Instrucciones
- 1
Preheat your Oven to ![375°F]. Lightly grease a 1–1.5 qt Baking Dish (an 8x8 pan or a 9-inch Pie Dish both work great) with Cooking Spray or Butter.
- 2
Squeeze the thawed Spinach thoroughly in a clean Kitchen Shears towel or several layers of paper towels until almost no moisture remains. This step is critical — excess water will make your dip watery.
- 3
In a large Mixing Bowl, beat the softened Cream Cheese with a Hand Mixer or sturdy Spatula until smooth and lump-free. Add the Sour Cream, Mayonnaise, Garlic minced, Onion Powder, Kosher Salt, and Black Pepper, and mix until fully combined.
- 4
Add the squeezed Spinach and chopped Artichoke Hearts to the bowl. Stir to distribute evenly throughout the Cream Cheese base.
- 5
Fold in ¾ cup of the Mozzarella Cheese and ¼ cup of the Parmesan Cheese. Taste and adjust seasoning if needed. Add Red Pepper Flakes if using.
- 6
Spread the mixture evenly into the prepared Baking Dish. Sprinkle the remaining ¼ cup Mozzarella Cheese and ¼ cup Parmesan Cheese evenly over the top.
- 7
Bake uncovered for 22–25 minutes, until the dip is hot and bubbling around the edges and the cheese on top is lightly golden.
- 8
For extra browning, switch the Oven to ^[broil] for the final 2–3 minutes, watching closely so the top doesn't burn. Remove from the Oven and let rest for 5 minutes before serving.
- 9
Serve warm directly from the Baking Dish with toasted baguette slices, pita chips, tortilla chips, or sliced vegetables for dipping.
