Description
A creamy and cheesy spinach artichoke dip that's perfect for parties and gatherings, baked to melty perfection and served warm with chips or bread.
Ingredients
Scale
Dip Ingredients
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp minced garlic (1 clove)
- 2/3 cup finely shredded parmesan cheese (76g)
- 1/2 cup finely shredded mozzarella cheese (56g)
- 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. Lightly spray a small 1 quart baking dish with non-stick cooking spray to prevent sticking.
- Mix Creamy Base: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, parmesan cheese, mozzarella cheese, and pepper. Stir until all ingredients are evenly blended.
- Add Veggies: Fold in the chopped artichoke hearts and drained spinach thoroughly into the creamy mixture.
- Bake Dip: Spread the mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for 20 minutes or until the dip is heated through and melty.
- Serve Warm: Remove from oven and serve the dip warm alongside 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 avoid a watery dip.
- For added flavor, consider adding a pinch of crushed red pepper flakes or a splash of hot sauce.
- Use full-fat dairy for the creamiest texture and best flavor.
- This dip can be prepared a day ahead, just cover and refrigerate before baking.
- Serve with a variety of dippers like pita chips, fresh veggies, or breadsticks.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
