Hot Spinach Artichoke Dip Recipe
A super easy delectable cheesy spinach and artichoke party dip prepped in less than ten minutes. Serve with carrot sticks, cucumber rounds, pretzel crisps, bagel chips or crostini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: appetizer
- Method: bake
- Cuisine: Italian
Ingredients
- 2 cloves garlic minced
- 1 (8 ounce) box cream cheese softened to room temperature
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 cup grated Parmesan Cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 (14 ounce) can artichoke hearts drained and chopped
- 10 ounces frozen spinach thawed, drained and chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 375 degrees. Grease a small baking dish.
- In a medium bowl mix together the garlic, softened cream cheese, mayonnaise, sour cream, Parmesan, 1/2 cup mozzarella, artichoke hearts, spinach, salt, and black pepper.
- Spoon into prepared baking dish. Sprinkle with the remaining mozzarella. Bake for 25-30 minutes; until the cheese is melted and dip is warmed through. For best results serve promptly.
Notes
- You can use fresh spinach but sauté it first and remove any excess moisture
- For optimal taste use freshly grated Parmesan. The flavor makes it worth every red cent as my late mother used to say.
- If you love garlic add another minced clove. You will love it!
- This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator and baked just before your company arrives.
- For best results used canned artichoke hearts packed in water. Drain to remove any excess moisture.
- To brown the top of the dip turn on the broiler the last 1-2 minutes of baking. Stay close by as I have always found broilers unpredictable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
Find it online: https://www.smalltownwoman.com/hot-spinach-artichoke-dip/