Print: Hot Baked Spinach Artichoke Dip

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Hot Baked Spinach Artichoke Dip

Ingredients · Serves 8 · Prep 15 min · Total 40 min

10 oz frozen chopped spinach, thawed
8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
2 cloves garlic, minced
¼ tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
1 can artichoke hearts, 14 oz, drained and chopped
1 cup mozzarella cheese, shredded, divided
½ cup Parmesan cheese, grated
tortilla chips, crackers or toasted bread, for serving

Hot Baked Spinach Artichoke Dip

Steps

Heat the oven to 375°F (190°C).
Put the thawed spinach in a clean kitchen towel and twist it over the sink to squeeze out as much water as you can. This keeps the dip from going runny.
In a large bowl, stir the cream cheese, sour cream, mayonnaise, garlic, salt, pepper and pepper flakes until smooth.
Stir in the spinach, artichokes, 3/4 cup mozzarella and the Parmesan.
Spread in an 8x8-inch baking dish or 1 1/2-quart dish and sprinkle the remaining mozzarella on top.
Bake until hot and bubbling at the edges and golden in spots.
Cool 5 minutes, then serve with chips, crackers or bread.