Baked Spinach Artichoke Dip
Hot, bubbly spinach artichoke dip with cream cheese, mozzarella, and parmesan. Mix it in one bowl, bake it in 20 minutes, or assemble it up to 2 days ahead!
Servings: 12
Calories: 208kcal
Equipment
- 8 inch Square Baking Dish or 9 inch pie dish
Ingredients
- 10 oz oz package frozen chopped spinach thawed and squeezed to remove liquid
- 14 oz can artichoke hearts drained and chopped
- 8 oz cream cheese room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove minced garlic
- 1 cup shredded mozzarella cheese
- ½ cup finely shredded parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Place the thawed spinach in a clean kitchen towel and wring out as much water as possible. Drain and chop the artichoke hearts.
- In a large bowl, mix the cream cheese, sour cream, mayonnaise, and garlic until smooth.
- Stir in the mozzarella, parmesan, salt, and pepper, then fold in the artichokes and spinach until evenly combined.
- Spread the dip in an 8x8 baking dish or pie dish.
- Bake for about 20 minutes, until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes, then serve warm.
Notes
- Squeeze the spinach well. Leftover water makes the dip runny.
- Make ahead: Assemble in the baking dish, cover, and refrigerate for up to 2 days. Bake straight from the fridge for about 35 minutes, until hot in the center.
- Fresh spinach: Sauté about 8 oz (6 packed cups) baby spinach until wilted, then cool, squeeze dry, and chop.
- Storage: Refrigerate leftovers for 3 to 4 days. Reheat at 350°F until warmed through.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge, then bake at 350°F until hot and bubbly.
Nutrition
Serving: 0.333cups | Calories: 208kcal | Carbohydrates: 5g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 418mg | Fiber: 1g | Sugar: 2g