Baked Spinach Artichoke Dip
A creamy baked dip with cream cheese, spinach, artichoke hearts, and melted mozzarella and parmesan.
Equipment
- Mixing bowl
- Baking dish
- Clean kitchen towel
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 10 oz frozen spinach thawed and squeezed dry
- 14 oz artichoke hearts canned or jarred, drained and chopped
- 1 cup shredded mozzarella plus extra for topping
- ¼ cup grated parmesan cheese plus extra for topping
- 1 tbsp mayonnaise
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp fresh parsley optional garnish
- 1 tbsp chopped green onion optional
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F.
- Mix. Stir the cream cheese, spinach, artichokes, mozzarella, parmesan, mayonnaise, garlic powder, and pepper until creamy.
- Top. Spoon into a baking dish, flatten, and sprinkle with extra mozzarella and parmesan.
- Bake. Bake 25 to 30 minutes until golden and bubbly.
- Rest. Cool about 5 minutes before serving.
Notes
Substitutions: Use fresh spinach cooked and squeezed dry, and add jalapeno or crab if you like.
Tips: Dry the spinach and artichokes well.
Storage: Refrigerate up to 3 days.
Nutrition does not include the optional parsley and green onion.