Description
A creamy and delicious Spinach Artichoke Dip perfect for parties and gatherings, featuring a blend of cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, artichokes, and spinach baked to melty perfection.
Ingredients
Scale
Dip Ingredients
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced (1 tsp)
- 2/3 cup (76g) finely shredded parmesan cheese
- 1/2 cup (56g) finely shredded mozzarella cheese
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, drained and chopped
- 6 oz. frozen spinach, thawed and squeezed to drain excess liquid
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and lightly spray a small 1-quart baking dish with non-stick cooking spray to prevent sticking.
- Mix Base Ingredients: In a mixing bowl, stir together the softened cream cheese, sour cream, mayonnaise, minced garlic, shredded parmesan, shredded mozzarella, and black pepper until fully combined and smooth.
- Add Vegetables: Stir in the chopped artichoke hearts and thawed, drained spinach until they are evenly distributed throughout the creamy mixture.
- Bake the Dip: Spread the mixture evenly into the prepared baking dish. Bake in the preheated oven until the dip is heated through, bubbly, and melty, about 20 minutes.
- Serve Warm: Remove from oven and serve the dip warm with tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- For best results, ensure spinach and artichokes are thoroughly drained to prevent a watery dip.
- Use full-fat cheeses and dairy for a richer, creamier texture.
- Can be made a day ahead and refrigerated; warm before serving.
- Add a pinch of crushed red pepper flakes for a spicy kick.
- To make it gluten-free, serve with gluten-free crackers or vegetables.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
