Spinach Artichoke Dip
A creamy and savory Spinach Artichoke Dip combining spinach, artichoke hearts, and various cheeses, perfect for gatherings.
Equipment
- Mixing Bowl
- Baking Dish
- oven
Ingredients
Main Ingredients
- 1 cup frozen spinach thawed and drained
- 1 cup canned artichoke hearts drained and chopped
- 1 cup cream cheese softened
- ½ cup sour cream Can be substituted with Greek yogurt for a healthier option.
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine thawed and drained spinach with chopped artichoke hearts, softened cream cheese, sour cream, and mayonnaise. Mix until well combined.
- Stir in shredded mozzarella cheese, grated Parmesan cheese, and minced garlic. Season with salt and pepper to taste.
- Pour the mixture into a baking dish and spread evenly.
Baking
- Place the baking dish in the preheated oven and bake for about 25 minutes, or until bubbly and golden on top.
- Remove from oven and let cool slightly before serving.
- Serve with pita chips, tortilla chips, or fresh vegetables.
Notes
For variations, you can use fresh spinach instead of frozen, substitute Greek yogurt for sour cream, and add jalapeños or cayenne pepper for some heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months. Reheat in oven or microwave.
Nutrition
Serving: 1cupCalories: 250kcal
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