Description
A rich, gooey, and cheesy baked dip featuring spinach and artichoke hearts, perfect as a party appetizer.
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 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