Spinach and Artichoke Dip
Spinach and Artichoke Dip
Course: AppetizerServings
4
servingsPrep time
10
minutesCooking time
25
minutesCalories
200
kcalIngredients
1 (10 oz) package frozen 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
Salt and pepper to taste
Optional: A pinch of red pepper flakes for a little heat
Directions
- Preheat the Oven:
Set your oven to 375°F (190°C) so it’s ready when your dip is mixed. - Prep the Spinach:
Thaw the frozen spinach and squeeze out as much excess water as possible — you don’t want a watery dip.
- Chop the Artichokes:
Drain the canned artichoke hearts and roughly chop them into bite-sized pieces. - Mix the Base:
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy.
- Add Spinach and Artichokes:
Fold the spinach and artichokes into the cream mixture until evenly distributed.
- Add Cheese and Seasonings:
Stir in the mozzarella, parmesan, minced garlic, salt, pepper, and optional red pepper flakes. Mix well.
- Transfer to Baking Dish:
Spread the mixture evenly into a greased 8×8-inch baking dish (or similar).
- Top with Extra Cheese (Optional):
Sprinkle a little extra mozzarella or parmesan on top for a golden, cheesy crust. - Bake:
Bake in the preheated oven for 20-25 minutes until the dip is hot, bubbly, and golden brown on top.
- Serve:
Let cool slightly and serve warm with:
Toasted baguette slices
Tortilla chips
Crackers
Veggie sticks (like carrots or celery)
