Spinach Artichoke Dip Recipe
Dive into the creamy goodness of this irresistible spinach and artichoke dip, where the perfect blend of cheeses and hearty veggies creates a dish that will keep everyone coming back for more.
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Servings: 8 servings
Ingredients
- 6 oz. frozen spinach thawed and drained of excess moisture
- 1 14 oz can quartered artichoke hearts, drained and chopped
- 8 oz. softened cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove minced (about 1 tsp)
- 2/3 cup 76g finely shredded Parmesan cheese
- 1/2 cup 56g finely shredded mozzarella cheese
- Ground pepper to taste
Instructions
- Begin by preheating your oven to 350°F. Lightly grease a small baking dish (about 1 quart in size) using non-stick cooking spray.
- In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Add the minced garlic, Parmesan, mozzarella, and a sprinkle of pepper, stirring until well-blended and smooth.
- Fold in the chopped artichoke hearts and thawed spinach, ensuring the mixture is evenly incorporated.
- Transfer the dip into the prepared baking dish, spreading it out evenly. Place in the preheated oven and bake for about 20 minutes, or until the dip is thoroughly warmed and the cheese is melted and bubbly.
- Serve hot with your choice of tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- This dip can be prepared a day ahead. Simply refrigerate, then allow it to rest at room temperature for 30 minutes before baking.
- It reheats well in small portions using the microwave, making it perfect for snacking over a few days. (I haven’t tried reheating the entire dish yet).