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Description
This recipe makes a creamy, savory spinach artichoke dip. It is suitable for gatherings or personal enjoyment.
Ingredients
Scale
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 cup shredded mozzarella cheese, plus more for topping
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a small cast-iron skillet.
- In a large mixing bowl, combine the thawed and squeezed dry spinach and chopped artichoke hearts.
- Add the softened cream cheese, mayonnaise, sour cream, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, minced garlic, and red pepper flakes (if using) to the bowl.
- Stir all ingredients together until well combined and creamy. Season with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish. Sprinkle additional Parmesan and mozzarella cheese over the top, if desired.
- Bake for 20-25 minutes, or until the dip is bubbly and the cheese on top is melted and lightly golden brown.
- Remove from the oven and let cool for a few minutes before serving. Serve hot with tortilla chips, pita bread, crackers, or vegetable sticks.
Notes
- Ensure spinach is thoroughly squeezed dry to prevent a watery dip.
- Adjust red pepper flakes to your preferred spice level.
- This dip can be prepared ahead of time and baked just before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg