Oh my goodness, if there is one thing that can instantly turn a quiet gathering into a full-blown food celebration, it’s a truly decadent, hot dip. Forget sad bowls of chips and salsa; we’re talking about the kind of appetizer that burns your fingers slightly because you just can’t wait for it to cool down. And friends, after countless gatherings, recipe testing disasters involving runny cheese, and one very scorched baking dish, I finally nailed it. This, right here, is the ultimate, gooey, baked spinach artichoke dip recipe you have been waiting for. It’s rich, it’s cheesy beyond belief, and it’s exactly the crowd-pleasing magic you need on your table, whether it’s game day or just a Tuesday.
I am obsessed with textures, so trust me when I say I spent ages fiddling with the ratio of cream cheese to sour cream to get that perfect balance. We want it scoopable, but we absolutely must achieve that glorious, stretchy cheese pull when you lift your chip. This version? It delivers every single time. It’s my tried-and-true, almost aggressively cheesy masterpiece!
Why This is the Best Spinach Artichoke Dip Recipe (The Crowd-Pleasing Factor)
Honestly, when I first brought this particular iteration of spinach artichoke dip to my cousin’s engagement party, people actually stopped talking just to ask me what was in it. They were serious! That’s how you know you’ve struck gold. It’s comforting, it tastes expensive, but it uses basic ingredients. It’s pure genius disguised as a simple dip.
- It’s reliably gooey! That mozzarella and Parmesan topping creates a beautiful, golden shield over the creamy interior.
- The prep is shockingly fast. Seriously, you can whip this up in about 15 minutes, making it one of my go-to easy spinach artichoke dip solutions for last-minute guests.
- It holds its heat wonderfully, giving you a longer window to enjoy it fresh from the oven.
I remember my very first attempt at a cheesy dip years ago; it separated into an oily slick on top. It was devastating! But that mistake taught me the importance of room-temperature dairy. Since then, this has become my signature crowd pleasing dip, and I’ve never looked back. You’re going to see why this is considered the best spinach artichoke dip recipe around, especially when baked perfectly.
Gathering Ingredients for Your Creamy Spinach Artichoke Dip Recipe
The ingredients list is straightforward, but we have a few key steps here that make all the difference for achieving that legendary creamy spinach artichoke texture. The main thing you absolutely must get right is draining your vegetables. If you skip this vital prep work, you’ll end up serving soup instead of a dip!
We need one package of frozen chopped spinach, thawed—and I mean squeezed dry, like you’re wringing out a sponge! Same goes for those artichoke hearts; drain them well, and then give them a good chop. The other players are all staples: cream cheese, sour cream, mayo for body, and the mandatory cheese trio of Parmesan and mozzarella.
Ingredient Notes and Substitution Tips
Listen, use full-fat everything here. This isn’t the time for light sour cream; we are going for pure comfort food! If you’re out of sour cream, Greek yogurt works in a pinch, but it slightly changes the richness, so be warned. Also, make sure you grate your own Parmesan; the pre-grated stuff often has anti-caking agents that keep it from melting as beautifully as the real deal.
Step-by-Step Instructions for the Hot Spinach Artichoke Appetizer
Okay, let’s get this delicious hot spinach artichoke appetizer into the oven! First things first: grab an 8-inch pie plate—that’s the perfect size for this recipe quantity—and set your oven to 375 degrees Fahrenheit. Get it preheating right away so you aren’t waiting around later. Grease that dish lightly, just so we don’t have any sticky spots in our lovely creation.
Now for the mixing! In a big bowl, toss in your bone-dry spinach and your chopped artichoke hearts. Then, add in the softened cream cheese, sour cream, and that mayonnaise. Mix until it’s completely smooth. It should already look fantastic! Next, we bring in the flavor boosters: the minced fresh garlic (always better than jarred, trust me!), a little pepper, and half of your Parmesan. Stir this whole base layer until it’s thoroughly combined.
Transfer that heavenly mixture into your prepared dish. Now for the grand finale: the cheesy blanket! Sprinkle that shredded mozzarella evenly over the top, followed by the remaining Parmesan. This dual-cheese topping gives you the chewiness of mozzarella and the sharp, browned crispness of Parmesan. Pop it in the oven for about 20 to 25 minutes. We are looking for bubbly and lightly golden brown on top. Since the total time is only about 40 minutes (15 prep, 25 cook), this is fantastic for a quick appetizer.
Expert Tips for Achieving the Perfect Gooey Cheesy Dip
The secret to that incredible cheese pull isn’t just the cheese itself; it’s the application! Make sure you spread the mozzarella coat all the way to the edges where it meets the creamy base. This creates a seal, keeping all that cheesy goodness locked in while it bakes. If you notice the edges starting to brown too fast before the center is hot, just gently tent it with a piece of foil. We want a gentle, even bake so the spinach artichoke filling is piping hot all the way through when it comes out.
Making the Spinach Artichoke Casserole Ahead of Time
I live for make-ahead recipes, especially when hosting. This is fantastic because you can mix up the entire dip base—all the way up to the final cheese topping—the night before! Cover it tightly with plastic wrap and stick it right in the fridge. It cuts down on game-day stress immensely. This is essentially turning your appetizer into a fantastic baked spinach artichoke casserole waiting for its oven date!
Here’s the slight catch, which is totally manageable: if you bake it straight from the fridge, it takes longer. Plan on adding about 5 to 7 extra minutes to the baking time. You’ll know it’s done when the center is hot and the cheese is deeply melted. Easy peasy!
Serving Suggestions for Your Creamy Spinach Artichoke Dip
You have this glorious, hot, creamy spinach artichoke creation ready, so what do you serve it with? This is where you elevate the experience! Tortilla chips are a classic, of course, but try using something sturdy that can stand up to the weight of this rich dip. I love serving mine with toasted baguette slices—you get that nice crunch contrasting the soft interior.
For veggies, skip the flimsy lettuce and go for sturdy dippers. Carrot sticks, bell pepper slices, and celery are perfect for scooping. Honestly, with how good this dip tastes, even raw vegetables feel like a decadent pairing! If you’re feeling extra fancy for a party, large, thick-cut potato chips that have those nice ridges work wonderfully too—they trap all that cheesy goodness!
Sometimes I skip the carb route entirely and use bagel chips or even sturdy pita chips. What matters is that the vehicle can handle the weight of this amazing dip! Don’t let that final little bit of spinach artichoke mixture get stuck in the bottom of the dish; scrape every last bit out!
Storage and Reheating Instructions for Leftover Spinach Artichoke Dip
If you’re lucky enough to have leftovers of this amazing savory dip recipe—which, let’s be honest, only happens if you intentionally hid some before the party—it stores beautifully! Just cover the dish tightly with plastic wrap or transfer the leftover spinach artichoke mixture to an airtight container. It keeps just fine in the fridge for about three or four days. I’ve tested it to the limit, and it still tastes pretty spectacular, even if the top layer of cheese isn’t *quite* as perfect the next day.
When you’re ready for round two, the oven is definitely the way to go to restore that fresh-from-the-oven texture. Pop the cooled dip back into a 350-degree oven. You don’t need to cover it this time; let that cheese brown up again a bit! It usually takes about 10 to 15 minutes, depending on how cold it was when it went in.
Now, the microwave. It works if you’re in a huge hurry, but I have to give you a real warning here. Microwaving dips with lots of cheese and mayonnaise can sometimes make them look a little odd. You might notice a bit of oil separating out from the dairy. It’s totally safe to eat, promise! Just stir it vigorously while it’s heating—maybe heat it in 30-second bursts—and keep stirring it until everything comes back together into that creamy texture you love. A quick stir usually smooths everything out!
Variations: Turning Spinach Artichoke into a Comfort Food Dinner
Okay, so you’ve made the dip, everyone loved it, and now you’re thinking, “Can I turn this magic into something I feed my family for dinner on a regular Tuesday?” The answer is a resounding YES! This flavor profile is officially a masterpiece, and it translates perfectly into hearty comfort food. It’s all about taking that creamy, savory base and giving it a job beyond just being a party dip.
My favorite way to stretch this amazing flavor is definitely into a pasta dish. Forget those skimpy versions you see online; we are loading this up! If you have leftover dip, this is seriously my favorite trick for a quick weeknight meal. You thin out any remaining hot spinach artichoke dip with a splash of milk or, even better, some starchy pasta water until it turns into a luxurious, coating sauce. Toss that sauce with some penne or rotini, and you’ve got yourself the world’s best spinach artichoke pasta in about ten minutes flat.
Another absolute winner for a main course is turning it into a stuffing. Think big, plump chicken breasts that get stuffed full of this cheesy goodness. It transforms the chicken into the most tender, flavorful creamy spinach chicken you’ve ever had. We call it my “Sneaky Vegetable Dinner” because the kids just devour it without realizing they are eating tons of spinach and artichoke hearts!
If you’re looking for a heartier bake, try mixing the dip base with cooked rice or orzo, top it with breadcrumbs, and bake it until it’s bubbling hot. It becomes a truly satisfying casserole, perfect for leftovers the next day. This versatile flavor combination means you don’t have to stop at appetizers!
- If you want my full, dedicated recipe for stuffing chicken with this exact filling, make sure you check out this Spinach Artichoke Stuffed Chicken recipe!
Frequently Asked Questions About This Spinach Artichoke Recipe
Can I use fresh spinach instead of frozen for the spinach artichoke dip?
You absolutely can use fresh spinach, but you have to treat it first! You can’t just dump a bag of fresh leaves in there; they would take up way too much volume and the dip would be watery. You’ll need to wilt about twice the amount of fresh spinach you’d use frozen. I usually toss it into a huge pan over medium heat with just a tiny splash of water until it completely collapses, which takes maybe five minutes. Then comes the most crucial step, just like with the frozen kind: you have to squeeze out every single drop of excess water! I usually grab a clean tea towel or a few layers of paper towels and squeeze until my knuckles turn white. You want it as dry as possible so your creamy spinach artichoke base stays thick and luxurious!
What is the best way to make this a quicker, easy spinach artichoke dip?
Speed is essential sometimes, right? If you are pressed for time, the biggest time-saver is definitely using pre-shredded cheese. Now, if you know me, you know I preach using blocks of cheese because they melt better, but for sheer speed, bag shredded is your friend! Also, if you absolutely cannot wait for the oven preheat time, you can skip the baking step entirely, which turns this into a fantastic no bake spinach dip!
If you skip the oven, make absolutely sure your cream cheese, sour cream, and mayo are all very soft—room temperature is best. Mix everything thoroughly, and then you can serve it immediately. It won’t have the beautiful, bubbly, golden top, but it will be perfectly chilled and ready to go in about five minutes less than the prep time! It’s a great trick for when you’re scrambling to get things out before guests arrive!
Can I make this a slow cooker dip recipe?
Oh, I love this question because it’s perfect for long parties or game days! Yes, you can definitely make this work as a slow cooker dip recipe. You’ll mix everything—exactly as instructed—but instead of putting it in a baking dish, you’ll put it right into a small, oiled slow cooker insert. You’ll set it on low for about 2 hours, stirring once halfway through, or on high for about 1 hour. The beauty of the slow cooker is that it keeps that amazing gooey cheesy appetizer perfectly melted and hot for hours without burning the bottom, which is why it’s my favorite method for Super Bowl parties!
- If you love fun party ideas, you have to see my post on the viral boat dip controversy!
Nutritional Estimates for the Ultimate Spinach Artichoke Dip
I always like to give a realistic heads-up on what we’re digging into when we make something this deliciously cheesy! Since this is such a rich appetizer, I based these estimates on dividing the final product into 6 generous servings. Keep in mind that for this spinach artichoke dip, we are using full-fat dairy because that’s what gives us that incredible, unbeatable texture.
- Serving Size: 1/6 of dip
- Calories: 310
- Fat: 27g (Yes, that’s rich, but wow, is it worth it!)
- Saturated Fat: 15g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 11g
- Sodium: 450mg (This will vary the most depending on your Parmesan choice!)
Please know these numbers are estimates based on the exact ingredients and amounts I listed above in the ingredient section. If you swap out mayo for Greek yogurt, or use reduced-fat cheese, your totals will definitely shift. Consider this a great starting point for understanding what you’re sharing with your friends!
- For all the fine print on how I calculate estimates on my recipes, please check out my full disclaimer page.
Why This is the Best Spinach Artichoke Dip Recipe (The Crowd-Pleasing Factor)
Honestly, when I first brought this particular iteration of spinach artichoke dip to my cousin’s engagement party, people actually stopped talking just to ask me what was in it. They were serious! That’s how you know you’ve struck gold. It’s comforting, it tastes expensive, but it uses basic ingredients. It’s pure genius disguised as a simple dip.
- It’s reliably gooey! That mozzarella and Parmesan topping creates a beautiful, golden shield over the creamy interior.
- The prep is shockingly fast. Seriously, you can whip this up in about 15 minutes, making it one of my go-to easy spinach artichoke dip solutions for last-minute guests.
- It holds its heat wonderfully, giving you a longer window to enjoy it fresh from the oven.
I remember my very first attempt at a cheesy dip years ago; it separated into an oily slick on top. It was devastating! But that mistake taught me the importance of room-temperature dairy. Since then, this has become my signature crowd pleasing dip, and I’ve never looked back. You’re going to see why this is considered the best spinach artichoke dip recipe around, especially when baked perfectly.
Gathering Ingredients for Your Creamy Spinach Artichoke Dip Recipe
The ingredients list is straightforward, but we have a few key steps here that make all the difference for achieving that legendary creamy spinach artichoke texture. The main thing you absolutely must get right is draining your vegetables. If you skip this vital prep work, you’ll end up serving soup instead of a dip!
We need one package of frozen chopped spinach, thawed—and I mean squeezed dry, like you’re wringing out a sponge! Same goes for those artichoke hearts; drain them well, and then give them a good chop. The other players are all staples: cream cheese, sour cream, mayo for body, and the mandatory cheese trio of Parmesan and mozzarella.
Ingredient Notes and Substitution Tips
Listen, use full-fat everything here. This isn’t the time for light sour cream; we are going for pure comfort food! If you’re out of sour cream, Greek yogurt works in a pinch, but it slightly changes the richness, so be warned. Also, make sure you grate your own Parmesan; the pre-grated stuff often has anti-caking agents that keep it from melting as beautifully as the real deal.
Step-by-Step Instructions for the Hot Spinach Artichoke Appetizer
Okay, let’s get this delicious hot spinach artichoke appetizer into the oven! First things first: grab an 8-inch pie plate—that’s the perfect size for this recipe quantity—and set your oven to 375 degrees Fahrenheit. Get it preheating right away so you aren’t waiting around later. Grease that dish lightly, just so we don’t have any sticky spots in our lovely creation.
Now for the mixing! In a big bowl, toss in your bone-dry spinach and your chopped artichoke hearts. Then, add in the softened cream cheese, sour cream, and that mayonnaise. Mix until it’s completely smooth. It should already look fantastic! Next, we bring in the flavor boosters: the minced fresh garlic (always better than jarred, trust me!), a little pepper, and half of your Parmesan. Stir this whole base layer until it’s thoroughly combined.
Transfer that heavenly mixture into your prepared dish. Now for the grand finale: the cheesy blanket! Sprinkle that shredded mozzarella evenly over the top, followed by the remaining Parmesan. This dual-cheese topping gives you the chewiness of mozzarella and the sharp, browned crispness of Parmesan. Pop it in the oven for about 20 to 25 minutes. We are looking for bubbly and lightly golden brown on top. Since the total time is only about 40 minutes (15 prep, 25 cook), this is fantastic for a quick appetizer.
Expert Tips for Achieving the Perfect Gooey Cheesy Dip
The secret to that incredible cheese pull isn’t just the cheese itself; it’s the application! Make sure you spread the mozzarella coat all the way to the edges where it meets the creamy base. This creates a seal, keeping all that cheesy goodness locked in while it bakes. If you notice the edges starting to brown too fast before the center is hot, just gently tent it with a piece of foil. We want a gentle, even bake so the spinach artichoke filling is piping hot all the way through when it comes out.
Making the Spinach Artichoke Casserole Ahead of Time
I live for make-ahead recipes, especially when hosting. This is fantastic because you can mix up the entire dip base—all the way up to the final cheese topping—the night before! Cover it tightly with plastic wrap and stick it right in the fridge. It cuts down on game-day stress immensely. This is essentially turning your appetizer into a fantastic baked spinach artichoke casserole waiting for its oven date!
Here’s the slight catch, which is totally manageable: if you bake it straight from the fridge, it takes longer. Plan on adding about 5 to 7 extra minutes to the baking time. You’ll know it’s done when the center is hot and the cheese is deeply melted. Easy peasy!
Serving Suggestions for Your Creamy Spinach Artichoke Dip
You have this glorious, hot, creamy spinach artichoke creation ready, so what do you serve it with? This is where you elevate the experience! Tortilla chips are a classic, of course, but try using something sturdy that can stand up to the weight of this rich dip. I love serving mine with toasted baguette slices—you get that nice crunch contrasting the soft interior.
For veggies, skip the flimsy lettuce and go for sturdy dippers. Carrot sticks, bell pepper slices, and celery are perfect for scooping. Honestly, with how good this dip tastes, even raw vegetables feel like a decadent pairing! If you’re feeling extra fancy for a party, large, thick-cut potato chips that have those nice ridges work wonderfully too—they trap all that cheesy goodness!
Sometimes I skip the carb route entirely and use bagel chips or even sturdy pita chips. What matters is that the vehicle can handle the weight of this amazing dip! Don’t let that final little bit of spinach artichoke mixture get stuck in the bottom of the dish; scrape every last bit out!
Storage and Reheating Instructions for Leftover Spinach Artichoke Dip
If you’re lucky enough to have leftovers of this amazing savory dip recipe—which, let’s be honest, only happens if you intentionally hid some before the party—it stores beautifully! Just cover the dish tightly with plastic wrap or transfer the leftover spinach artichoke mixture to an airtight container. It keeps just fine in the fridge for about three or four days. I’ve tested it to the limit, and it still tastes pretty spectacular, even if the top layer of cheese isn’t *quite* as perfect the next day.
When you’re ready for round two, the oven is definitely the way to go to restore that fresh-from-the-oven texture. Pop the cooled dip back into a 350-degree oven. You don’t need to cover it this time; let that cheese brown up again a bit! It usually takes about 10 to 15 minutes, depending on how cold it was when it went in.
Now, the microwave. It works if you’re in a huge hurry, but I have to give you a real warning here. Microwaving dips with lots of cheese and mayonnaise can sometimes make them look a little odd. You might notice a bit of oil separating out from the dairy. It’s totally safe to eat, promise! Just stir it vigorously while it’s heating—maybe heat it in 30-second bursts—and keep stirring it until everything comes back together into that creamy texture you love. A quick stir usually smooths everything out!
Variations: Turning Spinach Artichoke into a Comfort Food Dinner
Okay, so you’ve made the dip, everyone loved it, and now you’re thinking, “Can I turn this magic into something I feed my family for dinner on a regular Tuesday?” The answer is a resounding YES! This flavor profile is officially a masterpiece, and it translates perfectly into hearty comfort food. It’s all about taking that creamy, savory base and giving it a job beyond just being a party dip.
My favorite way to stretch this amazing flavor is definitely into a pasta dish. Forget those skimpy versions you see online; we are loading this up! If you have leftover dip, this is seriously my favorite trick for a quick weeknight meal. You thin out any remaining hot spinach artichoke dip with a splash of milk or, even better, some starchy pasta water until it turns into a luxurious, coating sauce. Toss that sauce with some penne or rotini, and you’ve got yourself the world’s best spinach artichoke pasta in about ten minutes flat.
Another absolute winner for a main course is turning it into a stuffing. Think big, plump chicken breasts that get stuffed full of this cheesy goodness. It transforms the chicken into the most tender, flavorful creamy spinach chicken you’ve ever had. We call it my “Sneaky Vegetable Dinner” because the kids just devour it without realizing they are eating tons of spinach and artichoke hearts!
If you’re looking for a heartier bake, try mixing the dip base with cooked rice or orzo, top it with breadcrumbs, and bake it until it’s bubbling hot. It becomes a truly satisfying casserole, perfect for leftovers the next day. This versatile flavor combination means you don’t have to stop at appetizers!
- If you want my full, dedicated recipe for stuffing chicken with this exact filling, make sure you check out this Spinach Artichoke Stuffed Chicken recipe!
Frequently Asked Questions About This Spinach Artichoke Recipe
I know you might have a few lingering questions before you dive face-first into this dip! It’s the kind of recipe where people always want to know if they can take a shortcut, or if they can adapt it for a party where they can’t use the oven. I’ve rounded up the most common things people ask me about getting this spinach artichoke recipe just right!
Can I use fresh spinach instead of frozen for the spinach artichoke dip?
You absolutely can use fresh spinach, but you have to treat it first! You can’t just dump a bag of fresh leaves in there; they would take up way too much volume and the dip would be watery. You’ll need to wilt about twice the amount of fresh spinach you’d use frozen. I usually toss it into a huge pan over medium heat with just a tiny splash of water until it completely collapses, which takes maybe five minutes. Then comes the most crucial step, just like with the frozen kind: you have to squeeze out every single drop of excess water! I usually grab a clean tea towel or a few layers of paper towels and squeeze until my knuckles turn white. You want it as dry as possible so your creamy spinach artichoke base stays thick and luxurious!
What is the best way to make this a quicker, easy spinach artichoke dip?
Speed is essential sometimes, right? If you are pressed for time, the biggest time-saver is definitely using pre-shredded cheese. Now, if you know me, you know I preach using blocks of cheese because they melt better, but for sheer speed, bag shredded is your friend! Also, if you absolutely cannot wait for the oven preheat time, you can skip the baking step entirely, which turns this into a fantastic no bake spinach dip!
If you skip the oven, make absolutely sure your cream cheese, sour cream, and mayo are all very soft—room temperature is best. Mix everything thoroughly, and then you can serve it immediately. It won’t have the beautiful, bubbly, golden top, but it will be perfectly chilled and ready to go in about five minutes less than the prep time! It’s a great trick for when you’re scrambling to get things out before guests arrive!
Can I make this a slow cooker dip recipe?
Oh, I love this question because it’s perfect for long parties or game days! Yes, you can definitely make this work as a slow cooker dip recipe. You’ll mix everything—exactly as instructed—but instead of putting it in a baking dish, you’ll put it right into a small, oiled slow cooker insert. You’ll set it on low for about 2 hours, stirring once halfway through, or on high for about 1 hour. The beauty of the slow cooker is that it keeps that amazing gooey cheesy appetizer perfectly melted and hot for hours without burning the bottom, which is why it’s my favorite method for Super Bowl parties!
- If you love fun party ideas, you have to see my post on the viral boat dip controversy!
Nutritional Estimates for the Ultimate Spinach Artichoke Dip
I always like to give a realistic heads-up on what we’re digging into when we make something this deliciously cheesy! Since this is such a rich appetizer, I based these estimates on dividing the final product into 6 generous servings. Keep in mind that for this spinach artichoke dip, we are using full-fat dairy because that’s what gives us that incredible, unbeatable texture.
- Serving Size: 1/6 of dip
- Calories: 310
- Fat: 27g (Yes, that’s rich, but wow, is it worth it!)
- Saturated Fat: 15g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 11g
- Sodium: 450mg (This will vary the most depending on your Parmesan choice!)
Please know these numbers are estimates based on the exact ingredients and amounts I listed above in the ingredient section. If you swap out mayo for Greek yogurt, or use reduced-fat cheese, your totals will definitely shift. Consider this a great starting point for understanding what you’re sharing with your friends!
- For all the fine print on how I calculate estimates on my recipes, please check out my full disclaimer page.
The Ultimate Creamy, Baked Spinach Artichoke Dip
- Total Time: 40 min
- Yield: 6 servings
- Diet: Vegetarian
Description
A rich, gooey, and cheesy baked dip featuring spinach and artichoke hearts, perfect as a party appetizer.
Ingredients
- 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 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie plate or small baking dish.
- In a large bowl, combine the dried spinach, chopped artichoke hearts, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Stir in the minced garlic, black pepper, salt, and half of the Parmesan cheese. Mix well to combine all ingredients.
- Transfer the mixture to the prepared baking dish.
- Top the dip evenly with the shredded mozzarella cheese and the remaining half of the Parmesan cheese.
- Bake for 20 to 25 minutes, or until the dip is heated through and the cheese topping is melted and lightly golden brown.
- Let the dip cool for 5 minutes before serving hot with tortilla chips, crackers, or vegetable sticks.
Notes
- Squeeze as much water as possible from the thawed spinach; excess moisture will make the dip watery.
- For a richer flavor, use fresh garlic instead of jarred minced garlic.
- You can prepare the dip mixture up to 24 hours ahead and keep it covered in the refrigerator before baking. Add 5 extra minutes to the baking time if baking cold.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dip
- Calories: 310
- Sugar: 3
- Sodium: 450
- Fat: 27
- Saturated Fat: 15
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 7
- Fiber: 1
- Protein: 11
- Cholesterol: 65
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