Ingredients
Ingredients
- 1 (10 oz) package frozen spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
-
Preheat Oven
Heat oven to 375°F (190°C). -
Mix Base
In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth. -
Add Flavor
Stir in garlic, salt, pepper, and red pepper flakes. -
Fold in Vegetables & Cheese
Add spinach, artichokes, mozzarella, and Parmesan. Mix until evenly combined. -
Bake
Transfer mixture to a baking dish or skillet. Bake for 20–25 minutes, or until golden and bubbling around the edges.
-
Serve
Enjoy hot with tortilla chips, pita chips, toasted baguette, or fresh veggies.
Notes
Cooking Tips
-
For extra creaminess, substitute Greek yogurt for some of the sour cream.
-
Use fresh spinach (about 3 cups cooked and drained) for brighter color and flavor.
-
A cast-iron skillet helps the dip stay warm longer.
-
Broil the top for the last 1–2 minutes for a golden crust.
🔄 Variations
1. Spicy Spinach & Artichoke Dip
Add diced jalapeños or ½–1 teaspoon of cayenne pepper.
2. Three-Cheese Version
Add Asiago, Gruyère, or fontina for extra richness.
3. Bacon Spinach Artichoke Dip
Fold in ½ cup cooked, crumbled bacon.
4. Healthier Light Version
Use light cream cheese, Greek yogurt instead of sour cream, and part-skim mozzarella.
5. Slow Cooker Version
Cook on LOW for 2 hours or HIGH for 1 hour, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Fat: 24g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g