Description
A creamy, garlicky, and cheesy dip with artichokes and spinach, perfect for gatherings.
Ingredients
Scale
- 8 oz (226 g) full-fat cream cheese, room temperature
- 1/2 cup (120 g) full-fat sour cream (or Greek yogurt)
- 1/4 cup (60 g) mayonnaise (or additional Greek yogurt)
- 1 cup (113 g) shredded mozzarella cheese
- 1/2 cup (about 50 g) grated Parmesan cheese, plus extra for sprinkling
- 14 oz (about 240 g) canned artichoke hearts, roughly chopped
- 10 oz (about 284 g) frozen spinach, thawed and very well drained
- 2 cloves garlic, minced
- 1 tablespoon olive oil (optional)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Zest of 1 lemon (optional)
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 1.5–2 quart baking dish.
- If using frozen spinach, squeeze it thoroughly to remove excess water.
- Sauté minced garlic in olive oil if desired; otherwise, use raw garlic.
- In a bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
- Fold in artichoke hearts, drained spinach, mozzarella, Parmesan, garlic, black pepper, red pepper flakes, and lemon zest.
- Transfer the mixture to the baking dish, smooth the top, and sprinkle with Parmesan and mozzarella.
- Bake for 20–25 minutes until bubbly and golden brown.
- Let rest for 5 minutes before serving warm.
Notes
Ensure to drain spinach and artichokes thoroughly to prevent a watery dip. Can be assembled and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6.8g
- Fiber: 2g
- Protein: 9.5g
- Cholesterol: 30mg