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.

Course Appetizer

Cuisine Italian

Keyword How do you make spinach and artichoke dip, how do you make spinach artichoke dip, how to make spinach artichoke dip, spinach and artichoke dip, spinach and artichoke dip recipe, spinach artichoke dip recipe, spinach with artichoke dip

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 126kcal

Author Beth Pierce

Ingredients

2 cloves garlic minced
8 ounces cream cheese softened to room temperature
⅕ cup mayonnaise
⅓ cup sour cream
½ cup grated Parmesan Cheese
1½ cups shredded mozzarella cheese
1 (14-ounce) can artichoke hearts drained and chopped
10 ounces frozen spinach thawed drained and chopped
½ teaspoon kosher salt
½ 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

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.
To brown the top of the dip turn on the broiler on low for 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 at reduced power.

Nutrition