Name: Spinach and Artichoke Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 (10 oz) package frozen chopped spinach, thawed and drained; 1 (14 oz) can artichoke hearts, drained and chopped; cup sour cream; 1 cup cream cheese, softened; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 2-3 cloves garlic, minced; Salt and pepper to taste; Optional: 1/2 teaspoon red pepper flakes for some heat

AuthorJulia ForesekCategoryAmerican, Appetizers & StartersDifficultyBeginner

Yields8 Servings

Prep Time10 minsCook Time25 minsTotal Time35 mins

1 (10 oz) package frozen chopped spinach, thawed and drained

1 (14 oz) can artichoke hearts, drained and chopped

cup sour cream

1 cup cream cheese, softened

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2-3 cloves garlic, minced

Salt and pepper to taste

Optional: 1/2 teaspoon red pepper flakes for some heat

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Combine Ingredients:

In a large bowl, combine the thawed and drained spinach, chopped artichoke hearts, sour cream, cream cheese, Parmesan cheese, half of the mozzarella cheese, minced garlic, and red pepper flakes if using. Season with salt and pepper.
Mix until all ingredients are well combined.

Transfer to Baking Dish:

Transfer the mixture to a greased baking dish, spreading it out evenly.
Top with the remaining mozzarella cheese.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is slightly golden.

Serve:

Serve the dip warm with tortilla chips, sliced baguette, or vegetable sticks for dipping.

Ingredients