Baked Artichoke Spinach Dip
This oven baked spinach and artichoke dip is a creamy appetizer recipe that bakes up bubbly and is loaded with flavor. Serve this crowd favorite hot dip with crackers or lightly toasted French baguette slices.
Ingredients
- 8 Ounces Cream Cheese room temperature
- 1 Cup Sour Cream
- 5 Ounces Fresh Spinach washed and roughly chopped see notes for frozen
- 7.5 Ounces Artichoke Hearts~ marinated roughly chopped
- 1 Teaspoon Garlic minced
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- ½ Cup Parmesan Cheese fresh shredded
- 1½ Cups Mozzarella Cheese shredded
- 1 Tablespoon Parsley ~ chopped optional
Instructions
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Preheat oven to 375℉ spray a baking dish that will fit all the mixture in with cooking spray and set aside. My baking dish was 10x8.
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Into a mixing bowl add the room temperature cream cheese and sour cream mix until smooth.
Mix in the minced garlic, salt, pepper, fresh parmesan, and ¾ cup of the mozzarella. Save the remaining mozzarella cheese to top the dip with. Mix until all the ingredients are mixed together.
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Mix in the marinated artichoke hearts that have been coarsely chopped into the cream cheese mixture. Then fold in the chopped fresh spinach, mixing until all are combined.
I find it helps if I push the cream cheese mixture to one side of the bowl then add the spinach in. Then I can fold the cream cheese mixture over the fresh spinach.
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Pour the mixture into the prepared baking dish. Top with the remaining mozzarella cheese.
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Place into the preheated oven to bake for 30 minutes or until bubbly and the cheese is melted.
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Turn oven to high broil for 2-3 minutes or until cheese starts to brown.
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Sprinkle the chopped parsley on top of spinach artichoke dip. Serve dip with garlic toast, crackers, or tortilla chips.
Recipe Notes
If using frozen spinach you will need a 10-ounce package. Makes sure to thaw the spinach out and then squeeze any water from the thawed spinach out.
The nutritional value may vary depending on the ingredients used.
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