Snack
Hot Spinach Artichoke Dip
A bubbly, cheesy dip of spinach, artichoke hearts, cream cheese, sour cream, mozzarella and Parmesan.
⏱ 40 min (15 min prep, 25 min cooking)
🍽 Serves 10 · about 1/3 cup
make aheadkid friendly
vegetariangluten free
ContainsMilk, Eggs. Check the labels on what you buy; brands differ.
Ingredients
Dip
- 10 oz Frozen chopped spinach, thawed and squeezed very dry
- 1 can Artichoke hearts (canned), drained and chopped
- 8 oz Cream cheese, softened
- ½ cup Sour cream
- ¼ cup Mayonnaise
- 2 clove Garlic, grated
- ¼ tsp Ground black pepper
- ¼ tsp Crushed red pepper flakes
- 1 cup Shredded mozzarella
- ½ cup Grated Parmesan
To serve
- 6 oz Tortilla chips (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 1 1/2-quart baking dish or 9-inch pie dish, large bowl, clean kitchen towel.
- Heat the oven to 375°F.
- Stir the cream cheese, sour cream, mayonnaise, garlic, pepper and pepper flakes until smooth. Fold in the spinach, artichokes, 3/4 cup mozzarella and the Parmesan.
- Spread in the baking dish and top with the remaining mozzarella.
- Bake 20 to 25 minutes, until bubbling at the edges and lightly browned. Serve hot with chips, crackers or vegetables.
Make aheadAssemble up to 2 days ahead and refrigerate; add 5 to 10 minutes to the baking time.
↺ LeftoversSpread leftovers on a tortilla, add chicken and fold it into a quesadilla. Reheat to 165°F.
🧒 With kidsServe with soft pita wedges or bell pepper strips.
Gluten-free swapServe with vegetables or corn chips.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.