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bubbling spinach and artichoke dip in a wide horizontal shot, in a cast iron skillet surrounded by toasted bread and tortilla chips on a wooden table, natural light, shallow depth of field, landscape orientation

Spinach and Artichoke Dip

Three cheeses, spinach, and artichokes create a bubbly baked dip.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen spinach thawed and drained
  • 14 oz artichoke hearts chopped
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 2 cloves garlic minced

Method
 

  1. Preheat the oven to 375 degrees F.
  2. Squeeze every bit of moisture out of the thawed spinach.
  3. Stir together cream cheese, sour cream, Parmesan, half the mozzarella, and garlic.
  4. Fold in the spinach and artichokes until evenly mixed.
  5. Spread into a baking dish and top with the remaining mozzarella.
  6. Bake 25 minutes, until golden and bubbling, and serve with bread or chips.

Notes

Keep it warm in a small slow cooker so it stays melty all night.