Description
A rich and creamy spinach artichoke dip that’s perfect for parties and gatherings. This cheesy, garlicky dip combines fresh spinach, tender artichoke hearts, and a blend of cream cheese, sour cream, mozzarella, and Parmesan. It’s baked until golden and bubbly, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Vegetables
- 2 cups fresh spinach
- 14 ounces canned artichoke hearts, chopped
- 2 minced garlic cloves
Dairy
- 8 ounces cream cheese, softened
- ½ cup sour cream (or Greek yogurt)
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Other
- 1 tablespoon olive oil (for sautéing garlic)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip later.
- Sauté garlic and spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add fresh spinach and cook until wilted, approximately 3 minutes.
- Mix ingredients: In a mixing bowl, blend the softened cream cheese and sour cream until smooth. Fold in the sautéed spinach, chopped artichoke hearts, shredded mozzarella, and grated Parmesan until thoroughly combined.
- Bake the dip: Transfer the creamy mixture into an oven-safe dish. Bake in the preheated oven for 25-30 minutes until the top is bubbly and golden brown.
Notes
- For a lighter option, substitute sour cream with Greek yogurt.
- Use fresh spinach for best flavor but frozen spinach can be used if well-drained.
- You can prepare the mixture ahead of time and refrigerate before baking.
- Serve warm with crackers, bread, or vegetable sticks.
