Baked Spinach Artichoke Dip
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Spinach artichoke dip is the appetizer that gets demolished at every party, potluck, and game day gathering without exception. Warm, creamy, and loaded with cheesy goodness, it combines spinach and artichoke hearts in a rich cream cheese and parmesan base that bakes to golden, bubbly perfection. The key is thoroughly squeezing the moisture out of the thawed spinach — too much water and the dip turns soupy.
Ingredients
- 1 package (10 oz) frozen spinach, thawed and squeezed very dry
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella, divided
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- Salt and pepper to taste
- Tortilla chips, pita chips, or crudités for serving
Instructions
- Preheat oven to 375°F
- Mix cream cheese, sour cream, and mayonnaise in large bowl until smooth
- Stir in garlic, 3/4 of the mozzarella, and parmesan
- Fold in squeezed spinach and chopped artichoke hearts
- Season with salt and pepper
- Spread into a baking dish and top with remaining mozzarella
- Bake 20-25 minutes until hot, bubbly, and lightly golden on top
- Let cool 5 minutes and serve with chips or dippers
Notes
Squeeze every bit of moisture out of the spinach — this is the most important step. Use a clean kitchen towel or multiple layers of paper towels and really wring it out.
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