Easy Spinach and Artichoke Dip
Cheesy and savory, this spinach artichoke dip is a party (and holiday) classic
Servings: 6
Ingredients
- cooking spray
- 8 oz cream cheese softened
- 1/3 cup sour cream
- 1 TBSP mayo optional, or more sour cream
- 3/4 cup mozzarella cheese shredded
- 1/3 cup Parmesan grated
- 2 clove garlic minced, divided
- 1 TBSP parsley plus more for garnish
- 1 tsp red pepper flakes skip if you don't like heat!
- 10 oz spinach frozen, defrosted and drained very well
- 14 oz canned artichokes drained, squeezed of excess water, and roughly chopped
- Salt and pepper to taste
Instructions
- Coat a 1.5 quart/liter baking dish (9x9 or smaller) with cooking spray. Preheat oven to 375 F (190 C).
- In a large mixing bowl, combine the cream cheese, sour cream, and mayo until smooth. Fold in 1/2 of the mozzarella, Parmesan, 1/2 of the garlic, parsley, red pepper flakes, spinach, and artichoke hearts. Mix everything until well combined. Taste the mixture and add salt and pepper if necessary.
- Transfer the dip to the prepared baking dish. Smooth the mixture evenly and top with the remaining mozzarella and garlic.
- Bake for 20 minutes until melted and bubbly. Optional: Finish in the broiler for 2-3 minutes to create a golden crust. Serve warm with chips, crackers, or bread. Enjoy!
