Description
This ultimate recipe for creamy, cheesy Spinach and Artichoke Dip rarely lasts long at parties! A crowd-pleasing appetizer packed with melty cheese, garlic and herbs.
Ingredients
Scale
- 6 ounces frozen chopped spinach, thawed and well drained
- 1 (14- ounce) cans artichoke hearts, packed in water, well drained and pat dry
- 1 (8- ounce) block cream cheese, cubed at room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon seasoned salt (or kosher salt)
- 1/2 teaspoon garlic powder
- 1/4 – 1/2 teaspoon cayenne pepper
- 1/4 cup fresh grated parmesan, divided in half
- 1 cup grated low moisture mozzarella, divided in half
- 2 tablespoons diced chives
Instructions
- Preheat the oven to 350°F. Coat a 1- quart casserole dish with nonstick spray and set aside.
- Prep the Spinach: Place the spinach in a thin towel or cheesecloth and squeeze out all excess water. Set aside.
- Prep the Artichokes: Place the dried artichokes on a cutting board and coarsely chop. Make sure they are drained and patted dry as any moisture will make your dip watery. Set aside
- In the bowl of your stand mixer add in the cream cheese, sour cream, mayonnaise, salt, garlic powder, and cayenne and mix with the paddle attachment until creamy and smooth.
- Add the in the spinach, artichokes, half of the parmesan, half of the mozzarella, and chives. Mix on low until combined.
- Transfer the dip into the prepared dish and bake for 15 – 20 minutes until bubbly and the cheese is melted.
- Serve immediately with pita chips, fresh vegetables, or bread.
Notes
Store airtight in the refrigerator for up to 3 days.
Make Ahead Instructions: Prep the dip as instructed. Cover with foil and refrigerate until ready to use. To heat, place in a 350°F oven for 25 – 30 minutes uncovered, until bubbly and cheese is melted
