Description
This hot, creamy Spinach Artichoke Dip bakes up bubbly with cream cheese, mozzarella, and Parmesan. Easy, crowd-pleasing, and perfect for game day or holidays.
Ingredients
10 oz frozen chopped spinach, thawed and well-drained
14 oz can artichoke hearts, drained and chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/3 cup mayonnaise
1 cup shredded low-moisture mozzarella, divided
1/2 cup finely grated Parmesan
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
1/2 tsp lemon zest
2 tbsp chopped green onions or chives (optional, for garnish)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 1–1.5 quart baking dish.
2. In a bowl, beat cream cheese until smooth. Stir in sour cream, mayonnaise, garlic, salt, pepper, red pepper flakes, lemon zest, Parmesan, and 1/2 cup mozzarella.
3. Squeeze spinach completely dry with paper towels. Fold spinach and chopped artichoke hearts into the cheese mixture until evenly combined.
4. Spread mixture into the baking dish. Top with remaining 1/2 cup mozzarella. Bake 20–25 minutes until hot and bubbly with golden spots.
5. Garnish with green onions or chives. Serve warm with tortilla chips, toasted baguette, pita chips, or veggie sticks.
Notes
For extra golden color, broil 1–2 minutes at the end. Make ahead: assemble up to 2 days in advance, then bake before serving.