Description
This baked spinach artichoke dip is quick, easy, creamy, flavorful, and delicious. This warm dip is baked in the oven and served with bread or crackers.
Ingredients
- 1 (8 ounce) block cream cheese, softened at room temperature
- 2 tablespoons mayonnaise
- 1/4 cup sour cream
- 1 tablespoon garlic, minced
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 cup mozzarella cheese (or cheddar cheese)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 (14 ounce) can artichoke hearts, well drained and finely chopped
- 1/2 cup (150 grams) frozen chopped spinach, thawed and well drained
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, mix together cream cheese, mayonnaise, sour cream, garlic, parmesan, mozzarella, and pepper. Stir until evenly combined.
- Drain the artichokes and spinach well. Add them to the mixing bowl and mix until well incorporated.
- Spoon the mixture evenly into a 1-quart baking dish.
- Bake for 20 minutes until bubbly and heated through.
- Serve immediately with crackers or toasted baguette slices.
Notes
Drain the spinach: To avoid a watery dip, make sure you drain your spinach and artichokes as much as humanely possible. Press them into a cheesecloth or mesh wire strainer to remove excess water.
How to store: Cover the baking dish tightly with plastic cling wrap (or transfer leftover spinach artichoke dip in an airtight container) and store in the refrigerator for 4-5 days.
How to reheat: You can eat this spinach artichoke dip cold. You can also reheat it in the microwave or in the oven the same way you baked it the first time — for 20 minutes at 350F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Bake
- Cuisine: American