Spinach and Artichoke Dip
Creamy, cheesy dip with spinach and artichokes, perfect for parties.
15 mins
Prep Time
20 mins
Cook Time
6
Servings
Ingredients
- 10 oz fresh spinach, chopped
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish and set aside.
In a large skillet over medium heat, sauté the chopped spinach until wilted, about 3-4 minutes. Drain any excess liquid and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
Add the chopped artichoke hearts, wilted spinach, minced garlic, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until everything is evenly incorporated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake for 20-25 minutes, or until the top is golden and bubbly. Let it cool for 5 minutes before serving.
Chef's Tips
- Make Ahead: Prepare the dip a day in advance and refrigerate. Bake just before serving.
- Extra Cheesy: Add an extra 1/2 cup of mozzarella on top before baking for a cheesier crust.
- Creamier Texture: Use full-fat cream cheese, sour cream, and mayonnaise for the richest flavor.
- Serving Suggestions: Serve with tortilla chips, toasted bread, or fresh vegetables.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
