Description
This creamy and cheesy spinach artichoke dip is a crowd favorite!
Ingredients
Scale
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a kick)
Instructions
- Begin by preheating your oven to 375°F (190°C) and greasing a small baking dish. In a medium-sized bowl, blend together the softened cream cheese, sour cream, and mayonnaise. Stir with a spatula until the mixture is smooth and creamy, forming the rich base of your dip.
- To the creamy base, add in the thawed spinach, ensuring it’s thoroughly drained to avoid a watery dip. Follow with the chopped artichoke hearts, minced garlic, mozzarella, and Parmesan cheese. Season with salt, black pepper, and red pepper flakes for an optional hint of heat. Stir everything together until well combined, making sure the cheese and veggies are evenly distributed.
- Transfer the prepared mixture into your greased baking dish and spread it out evenly. Place it in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the mixture is hot and bubbly with a lightly golden top. The aroma will be irresistible as it wafts through your kitchen.
- Remove the dish from the oven and serve your rich, cheesy dip immediately while it’s still warm. Pair with tortilla chips, crusty bread, or a selection of colorful vegetables for dipping. Enjoy!
Notes
Leftovers can be stored in an airtight container for up to four days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: 210 kcal
- Sodium: 450 mg
- Protein: 8 g