Description
A creamy and cheesy spinach artichoke dip that’s perfect for parties and snacks, featuring a blend of cream cheese, sour cream, mayonnaise, garlic, parmesan, and mozzarella baked to melty perfection.
Ingredients
Scale
Main Ingredients
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced (1 tsp)
- 2/3 cup (76g) finely shredded parmesan cheese
- 1/2 cup (56g) finely shredded mozzarella cheese
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, drained and chopped
- 6 oz. frozen spinach, thawed and squeezed to drain excess liquid
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and spray a small baking dish (about 1 quart) with non-stick cooking spray to prevent sticking.
- Mix base ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, shredded parmesan cheese, shredded mozzarella cheese, and pepper, stirring until fully blended and smooth.
- Add vegetables: Stir in the chopped artichoke hearts and drained spinach until evenly mixed throughout the cheese mixture.
- Bake dip: Spread the mixture evenly into the prepared baking dish and bake in the preheated oven for about 20 minutes, or until the dip is heated through and melty.
- Serve warm: Serve the warm spinach artichoke dip with tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- Make sure to squeeze out as much liquid as possible from the spinach and artichokes to prevent a watery dip.
- Use full-fat cream cheese and mayonnaise for a creamier and richer dip.
- You can prepare the dip a day ahead and refrigerate it; bake it fresh before serving.
- For extra flavor, consider adding a pinch of crushed red pepper flakes or a dash of hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
