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. Spinach artichoke dip is my favorite kind of savory dip. It has so much flavor, I love the flavor pairing of veggies, and who can resist all that cheese?
This is the ultimate party dip! I’m yet to meet someone who doesn’t love it. If you start eating this before dinner it may just quickly become my dinner because you can’t stop eating it! You’ll love how there’s no tending to this method, just mix and bake.
You can definitely use fresh spinach here in place of frozen. If doing so steam it and blanch in ice water, then squeeze excess liquid and chop. If you are looking to make it a little lighter try it with light cream cheese, light mayonnaise, and light sour cream. You can make the dip a day in advance then let it rest at room temperature 30 – 60 minutes and bake.
Ingredients:
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced (1 tsp)
- 2/3 cup (76g) finely shredded parmesan cheese
- 1/2 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