Description
A creamy and cheesy Spinach Artichoke Dip perfect for parties and gatherings. This warm dip combines softened cream cheese, mayo, parmesan, garlic, artichokes, and spinach baked to bubbly perfection with a mozzarella topping.
Ingredients
Scale
Dip Mixture
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded parmesan cheese, divided
- 1-3 cloves garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp garlic salt
- Salt and pepper, to taste
- 14 oz can artichoke hearts, chopped
- 10 oz frozen spinach, thawed and drained
- 1/2 cup shredded mozzarella cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Prepare Mixture: Chop the artichoke hearts finely. In a medium bowl, combine softened cream cheese, mayonnaise, 3/4 cup parmesan cheese, minced garlic, dried basil, garlic salt, salt and pepper, chopped artichokes, and thawed spinach. Mix thoroughly until well blended.
- Assemble Dip: Grease a small baking dish (about 8×8 inches). Spread the mixture evenly into the dish. Sprinkle the remaining 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese evenly over the top.
- Bake Dip: Bake in the preheated oven for 25 minutes or until the dip is hot and bubbly with a lightly golden top.
Notes
- For best texture, squeeze excess moisture out of the thawed spinach before mixing.
- Adjust garlic amount based on your preference for pungency.
- Serve warm with crackers, bread, or vegetable sticks.
- Leftover dip can be refrigerated for up to 3 days and reheated before serving.
