Spinach Artichoke Dip
This dip is deliciously rich and creamy, perfectly cheesy, brimming with spinach and artichokes and it’s always a crowd favorite! This version is so easy to make. It’s oven baked and served warm and melty.
Ingredients
- 8 oz. cream cheese, (well softened)
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 garlic clove, (minced (1 tsp))
- 2/3 cup (76g) finely shredded parmesan cheese
- ½ cup (56g) finely shredded mozzarella cheese
- Pepper, (to taste)
- 1 (14 oz) can quartered artichoke hearts, (can liquid drained, squeeze artichokes to drain excess liquid, chopped)
- 6 oz. frozen spinach, (thawed, squeezed to drain excess liquid)
Instructions
Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
Stir in artichokes and spinach.
Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
Serve warm with tortilla chips, crackers or toasted baguette slices
Notes
Tip - this dip can be made a day in advance. Refrigerate then remove and let rest at room temperature 30 minutes and bake.
It reheats well in the microwave in small portions (I haven’t yet tried reheating the entire thing yet because I like to snack on it for a few days).
Nutrition
- Serving size
- 1 serving
- Calories
- 242 kcal
- Fat
- 20 g
- Saturated fat
- 9 g
- Cholesterol
- 49 mg
- Sodium
- 440 mg
- Carbohydrates
- 6 g
- Fiber
- 2 g
- Sugar
- 1 g