Rich and creamy, this Spinach Artichoke Dip is a guaranteed crowd-pleasing appetizer. Full of flavor and cheesy goodness, you'll want to make this again and again.
1can quartered artichoke heartsdrained well and chopped (397g, 14-ounce)
1packagefrozen chopped spinachthawed and squeezed dry (283g, 10-ounce)
2cupsshredded mozzarella cheese(227g)
Instructions
Preheat the oven to 375F. Lightly oil a 1-quart baking dish and place on a rimmed baking sheet.
In a large bowl, stir together the cream cheese, sour cream, Parmesan, mayonnaise, garlic, black pepper, and salt until well combined. Add the artichoke hearts, spinach, and half of the mozzarella. Stir to combine. Pour into the baking dish. Top with the remaining mozzarella. Loosely cover with foil.
Bake for 20 minutes. Uncover and bake for 10 to 15 minutes more or until bubbling and the cheese on top is lightly browned. Serve hot with chips, crackers or baguette slices.
Notes
If you would like a smoother dip, you can use a hand mixer to combine the ingredients together.
Remove as much water as possible from the spinach to avoid a runny dip. You can squeeze the water out with your hands or press it against a fine mesh strainer.
I like to shred my own cheese from a block because it melts much more smoothly than pre-shredded cheese.
If you use a deeper dish for this spinach and artichoke dip, you will have to increase the bake time.
Chips, crackers, and baguettes are great dippers! You can also serve the dip with carrots, celery, or cucumbers.