Baked Spinach & Artichoke Dip
Creamy baked spinach and artichoke dip made with cream cheese, sour cream, spinach, and artichokes. A make-ahead, oven-baked appetizer that’s perfect for parties and entertaining.
Servings: 8 people
Ingredients
- Nonstick neutral flavored cooking spray
- 8 ounces cream cheese at room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic grated
- 10- ounces package of frozen spinach thawed, drained, squeezed dry as much as possible. (Tip: use a nut milk bag to squeeze the moisture out most easily.)
- 14- ounce can artichoke hearts drained very well and roughly chopped
- 1/2 cup shredded whole-milk mozzarella Shred your own! Recommended: Polly-o
- 3/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
- Crackers Tortilla chips or toasted bread, for serving
Instructions
- Position a rack in the upper third of the oven and preheat to 350° F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Tip: You can refrigerate this dip fully prepared and ready to bake for up to a day in advance. Take out an hour before baking and bake.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.