Baked Spinach Artichoke Dip Recipe

Preheat the oven to 400 degrees F.

In a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, garlic, and a pinch of salt.

Cook, stirring occasionally, until the onion and bell pepper are nice and tender, about 5 to 7 minutes.

Squeeze as much moisture out of the thawed spinach as possible.

Add the spinach and artichoke to the pan and cook for 1 minute, using the spatula to break up any hunks of spinach.

Remove the skillet from the heat and add the sour cream, feta and two-thirds or about 1 cup of the mozzarella.

Stir until the ingredients are all mixed together. Season to taste with additional salt, some black pepper, and a few dashes of hot sauce.

Transfer the mixture to a small casserole dish of 1-quart capacity and spread it evenly into the pan.

Sprinkle the remaining mozzarella over the contents.

Bake until the top is golden brown, for 18 to 25 minutes.

Let the dip cool for a few minutes, serve with chips, and enjoy!