Baked Spinach Artichoke Dip
Creamy, cheesy dip loaded with spinach and artichoke hearts.
Total Time
45 min
Servings
12
Prep
15 min
Cook
30 min
Ingredients
- 10 oz frozen spinach (thawed, squeezed dry)
- 14 oz artichoke hearts (drained, chopped)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup parmesan cheese (grated)
- 1/2 cup mozzarella cheese (shredded)
- 3 cloves garlic (minced)
Instructions
- 1
PREHEAT OVEN: Set oven to 350°F (175°C). Get out an 8x8 inch baking dish or similar, about 2 quart capacity.
- 2
PREPARE CREAM BASE: In a large bowl, beat cream cheese with a hand mixer or wooden spoon for 1-2 minutes until smooth and fluffy with no lumps. Mix in sour cream and mayonnaise until fully combined.
- 3
ADD VEGETABLES: Fold in the squeezed-dry spinach, chopped artichokes, minced garlic, and half the parmesan cheese. Mix until evenly distributed.
- 4
ASSEMBLE: Transfer mixture to baking dish and spread evenly. Sprinkle mozzarella and remaining parmesan on top.
- 5
BAKE UNTIL BUBBLY: Bake 25-30 minutes until the edges are actively bubbling and the cheese on top is melted and golden brown in spots. Test the center by inserting a knife - it should come out warm.
- 6
COOL AND SERVE: Let cool 5 minutes before serving as the dip will be very hot. Serve warm with GF crackers, tortilla chips, or cut vegetables for dipping.
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Nutrition Facts
Per serving
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