Spinach Artichoke Dip
Make this easy spinach artichoke dip recipe with cream cheese, Parmesan, and mozzarella. Ready in 40 minutes - perfect for parties and gatherings.
Equipment
- mixing bowl
- spatula
- oven
- baking dish
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Main Ingredients
- 1 package frozen chopped spinach 10-ounce, thawed and squeezed very dry
- 1 can artichoke hearts 14-ounce, drained and finely chopped
- 1 block cream cheese 8-ounce, softened to room temperature
- 1 cup sour cream
- 1 cup mayonnaise
- 1.5 cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced
- 0.5 tsp black pepper
- 0.25 tsp salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and lightly grease an 8x8-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring with a spatula until the mixture is completely smooth and free of lumps.
- Stir in the grated Parmesan cheese, shredded mozzarella, minced garlic, black pepper, and salt until all the ingredients are evenly distributed throughout the creamy base.
- Add the thoroughly squeezed spinach and finely chopped artichoke hearts to the bowl, folding them in gently until they are fully coated and the mixture is uniform.
- Transfer the dip to the prepared baking dish and spread it into an even layer using the back of a spoon.
- Bake for 25 to 30 minutes, or until the edges are bubbling and the top is a light golden brown.
- Let the dip rest for 5 minutes before serving to allow it to set slightly for easier scooping.
Notes
Let the dip rest for 5 minutes before serving to allow it to set slightly for easier scooping.