Description
A rich and creamy spinach and artichoke dip loaded with three cheeses, garlic, and perfectly balanced seasonings. Baked until bubbling with a golden mozzarella topping, it’s the ultimate party appetizer.
Ingredients
Scale
- 300g frozen chopped spinach, thawed and squeezed dry
- 1 can (400g) marinated artichoke hearts, drained and roughly chopped
- 3 large cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 225g full-fat cream cheese, softened
- 120g sour cream or full-fat Greek yogurt
- 60g mayonnaise
- 100g Monterey Jack cheese, freshly grated
- 100g low-moisture Mozzarella cheese, freshly grated (divided)
- 50g Parmigiano-Reggiano, finely grated
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
Instructions
- Squeeze the thawed spinach thoroughly using a clean kitchen towel until completely dry.
- Heat the olive oil in a small skillet over medium-low heat. Cook the garlic and red pepper flakes for 60–90 seconds until fragrant. Let cool slightly.
- In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth. Stir in the salt, Parmigiano-Reggiano, Monterey Jack, and half of the mozzarella.
- Fold in the dried spinach, chopped artichokes, and the garlic mixture until evenly combined.
- Preheat the oven to 375°F (190°C). Spread the mixture into a 2-quart baking dish and top with the remaining mozzarella.
- Bake for 20 minutes until hot and bubbling. Broil for 2 minutes until the cheese is golden brown. Let rest for 5 minutes before serving.
Notes
Removing as much moisture as possible from the spinach is the secret to a thick, creamy dip. Serve warm with toasted bread, tortilla chips, crackers, or fresh vegetables.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg