Spinach Artichoke Dip
This creamy and cheesy spinach artichoke dip is baked to hot and bubbly perfection. Prepared with simple ingredients, it's always a welcome appetizer!
Servings 10
Ingredients
- 1 (8 ounce) package cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon minced fresh garlic
- 1 ½ cups shredded mozzarella cheese 6 ounces
- 1 cup grated Parmesan cheese 3 ounces
- 1 (10 ounce) package frozen chopped spinach thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts well drained and chopped
Instructions
- Preheat your oven to 350 degrees F.
- Stir together the cream cheese, sour cream, mayonnaise, and garlic in a large bowl until combined.
- Add mozzarella cheese, Parmesan cheese, spinach, and artichokes. Stir again until combined.
- Transfer the mixture to a 2 quart baking dish and spread evenly.
- Bake (uncovered) for 25 to 30 minutes, or until heated through and bubbling around the edges.
- If browning the top is desired, broil on high heat for 1 to 2 minutes, watching carefully.
- Allow to cool for 10 minutes before serving.
Video
Notes
- Make-ahead: Combine the mixture as instructed, transfer to a baking dish, cover tightly, and refrigerate overnight. Remove from the fridge about 30 minutes before baking. Bake (uncovered) as directed.
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 days.
- Reheating:
- Microwave: Cover loosely with a damp paper towel and microwave in a microwave-safe bowl in 30-second increments, stirring in between.
- Oven: Reheat in an oven-safe dish at 350°F until heated through.