Hot Spinach Artichoke Dip (Print-Friendly Version)
Creamy, cheesy blend of spinach and artichokes, served warm and golden for any festive gathering.
# Ingredients:
01 -
8 ounces cream cheese, softened
02 -
½ cup sour cream
03 -
¾ cup Parmesan cheese, grated, divided
04 -
2 cups mozzarella cheese, shredded
05 -
3 cloves garlic, finely minced
06 -
¾ - 1 teaspoon salt, to taste
07 -
¼ teaspoon black pepper
08 -
10 ounces sautéed spinach, previously frozen
09 -
14 ounces can artichoke hearts, drained, finely chopped
10 -
8 ounces can water chestnuts, drained, finely diced
# Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
In a large bowl, combine cream cheese, sour cream, ½ cup Parmesan cheese, mozzarella cheese, garlic, salt, and black pepper. Mix with a spatula until well combined.
03 -
Thaw and completely drain previously frozen spinach using a cheese cloth.
04 -
Add the drained spinach, chopped artichoke hearts, and water chestnuts to the cream cheese mixture. Stir until well combined.
05 -
Spray a 7 x 9-inch baking dish with non-stick cooking spray. Pour in the mixture and spread it out evenly into the bottom of the dish. Sprinkle the remaining ¼ cup of Parmesan cheese on top.
06 -
Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden.
07 -
Optional: Pop it under a broiler set to high for 2-3 minutes to get the top even more golden brown.
08 -
Serve immediately with chips, crackers, or vegetables and enjoy!
# Notes:
01 -
Substitute vegan or dairy-free cheese for a plant-based option.
02 -
Use a cheese cloth to remove excess moisture from spinach to avoid a watery texture.
03 -
Prep ahead by mixing everything and refrigerating in the baking dish; let rest for 30 minutes at room temperature before baking.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
05 -
Freeze for up to 3 months, but note that it may separate upon thawing.
06 -
Reheat in a 350°F (175°C) oven for 10-15 minutes or use a microwave.