Spinach Artichoke Dip
Yield: 10 servings
Creamy and cheesy, this baked Spinach Artichoke Dip is a classic savory party dip. Serve hot with chips, pita, or veggies for an appetizer guests won't be able to resist!
Ingredients
- 8 ounces cream cheese, well softened
- ½ cup good quality mayonnaise (not Miracle Whip)
- ½ cup sour cream
- 4 ounces shredded gouda cheese
- 4 ounces shredded Parmesan cheese
- 4 ounces shredded whole milk mozzarella cheese, divided
- 10 ounces frozen spinach, thawed, squeezed well to drain excess liquid, and coarsely chopped
- 14 ounces canned artichoke hearts, drained, squeezed well with paper towel to drain excess liquid, and chopped
- 5 large garlic cloves, minced
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Lightly spray a 1-quart baking dish that is low and wide (or a 9" pie pan) with non-stick spray; set aside.
- In a medium bowl, stir together cream cheese, mayonnaise, and sour cream.
- Fold in the gouda, Parmesan, and half of the mozzarella cheese, followed by the spinach, artichokes, garlic, and black pepper.
- Spread mixture evenly into prepared baking dish and sprinkle remaining mozzarella over the top. Bake until heated through and the mozzarella on top is lightly blistered, about 25 minutes. If the cheese is blistering more than you'd like, lightly tent the dish with foil. If you'd like more cheese blistering, place dish under broiler for a bit.
- Let the dip cool for a few minutes before serving with sturdy tortilla chips, pita wedges, toasted baguette slices, crackers, or crisp, firm veggies.
Nutrition Information:
Serving: 1 Calories: 321kcal Carbohydrates: 5g Protein: 13g Fat: 28g Saturated Fat: 13g Polyunsaturated Fat: 13g Cholesterol: 67mg Sodium: 547mg Fiber: 1g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.