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Spinach and Artichoke Dip Recipe

American · Appetizer · 35 min total

A creamy, cheesy dip loaded with spinach and artichokes, perfect for parties and game days.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute more.
3. In a large bowl, combine the cooked onion and garlic, spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, salt, and pepper. Mix until well combined.
4. Transfer the mixture to a 1-quart baking dish or a 9-inch pie plate.
5. Bake for 20-25 minutes, until bubbly and lightly golden on top.
6. Serve warm with tortilla chips, crackers, or sliced baguette.

Tips

• For a lighter version, substitute Greek yogurt for sour cream and reduce mayonnaise to 1/4 cup.
• Can be assembled a day ahead and refrigerated; add 5-10 minutes to baking time.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

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