Description
This spinach artichoke dip might just make you famous at your next gathering—creamy, cheesy perfection that vanishes before you can say “pass the chips.”
Ingredients
Scale
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 14 oz artichoke hearts, drained and roughly chopped
- 8 oz cream cheese, softened at room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and thoroughly squeeze all moisture from thawed spinach using a clean kitchen towel.
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth.
- Add minced garlic, red pepper flakes if using, black pepper, and salt to the cream cheese mixture and stir well.
- Fold in 3/4 cup mozzarella and 1/4 cup Parmesan cheese, reserving the remainder for topping.
- Gently incorporate the drained spinach and chopped artichoke hearts until evenly distributed.
- Transfer the mixture to a 1-quart baking dish and top with remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until bubbling and golden brown on top.
- Allow to rest for 5 minutes before serving with chips, bread, or vegetables.