Spinach Artichoke Dip
Ingredients
- 10 oz frozen chopped spinach thawed and squeezed bone-dry
- 1 can 14 oz artichoke hearts, drained and chopped
- 8 oz cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic minced
- 1 cup shredded Mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- ½ tsp salt ¼ tsp pepper, ¼ tsp red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- Squeeze the thawed spinach in a kitchen towel until no liquid remains.
- In a large bowl, mix cream cheese, sour cream, mayo, garlic, and spices until smooth.
- Fold in the dry spinach, chopped artichokes, and half of the Mozzarella and Parmesan.
- Spread the mixture into a 1.5-quart baking dish.
- Top with the remaining Mozzarella and Parmesan cheese.
- Bake for 20–25 minutes until the top is golden and the edges are bubbling.
- Let rest for 5 minutes before serving warm.
Notes
Moisture is the enemy; squeeze that spinach until your arms get tired!
Use a mix of cheeses for the best flavor and "cheese pull."
Soften cream cheese completely for a lump-free base.
Serve with chips, crackers, or crusty bread.
Store in the fridge for up to 4 days.
Assemble ahead of time and bake just before the guests arrive.