Spinach Artichoke Dip
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Course
Appetizer, Condiments
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Cuisine
American
Spinach Artichoke Dip
Description
This Spinach Artichoke Dip features a creamy base of softened cream cheese blended with sour cream, mayonnaise, minced garlic, and shredded Parmesan and mozzarella cheese. Chopped canned artichoke hearts and thawed, drained frozen spinach are incorporated for flavor and texture. The mixture is spread in a baking dish and baked at 350°F until hot and bubbly, typically about 20 minutes.
The result is a smooth, cheesy dip with a mild garlicky undertone, complemented by the tender artichokes and spinach. Its warm, melty texture makes it ideal for dipping with crackers, tortilla chips, or toasted baguette slices.
This dip can be prepared a day ahead and refrigerated, then brought to room temperature before baking. It reheats well in small portions in the microwave.
Ingredients
- 8 oz. cream cheese well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic minced (1 tsp, clove
- 2/3 cup (76g) Parmesan Cheese finely shredded
- 1/2 cup (56g) mozzarella cheese finely shredded
- black pepper to taste
- 1 (14 oz) can artichoke hearts can liquid drained, squeeze artichokes to drain excess liquid, chopped, quartered
- 6 oz. spinach thawed, squeezed to drain excess liquid, frozen
Instructions
- Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
- In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
- Stir in artichokes and spinach.
- Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
- Serve warm with tortilla chips, crackers or toasted baguette slices
Notes
- This dip can be made a day in advance; refrigerate and bring to room temperature for 30 minutes before baking.
- Leftover dip reheats well in small portions using a microwave.
User Reviews
Overall Rating
5
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