Spinach Artichoke Dip
A warm, creamy oven-baked spinach artichoke dip with bubbling mozzarella and Parmesan, ready for game day with crackers, toasted bread, or fresh vegetables.
Prep: 15 min · Cook: 25 min · Yield: 8 · Method: Oven
Ingredients
- 10 ounces frozen chopped spinach
- 14 ounces canned artichoke hearts
- 8 ounces cream cheese
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 2 cup grated parmesan cheese
- 2 cloves garlic
- 1 teaspoon lemon juice
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Heat the oven to 375°F. Lightly grease a 1-quart baking dish. (about 5 min) — 375°F
- Thaw the spinach, then squeeze it firmly in a clean kitchen towel or several layers of paper towels until very dry. Drain the artichoke hearts, squeeze out excess liquid, and finely chop them. Mince the garlic. (about 10 min)
- In a medium bowl, stir together the cream cheese, sour cream, 1/2 cup mozzarella, 1/4 cup Parmesan, garlic, lemon juice, salt, and pepper until combined. Fold in the spinach and artichokes. (about 5 min)
- Spread the mixture in the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan over the top. (about 2 min)
- Bake until the dip is hot throughout, bubbling at the edges, and lightly browned on top, about 20 to 25 minutes. Serve warm. (about 25 min) — 375°F