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Spinach Artichoke Dip

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A spinach artichoke dip recipe with artichokes, spinach, sour cream, mayo, and three kinds of cheese. The easiest spinach and artichoke dip for dunking tortilla chips, crusty bread, or sliced raw vegetables.

Ingredients

Scale

225 grams full-fat cream cheese, softened (8 ounces)
120 grams sour cream (1/2 cup)
60 grams  mayonnaise (1/4 cup)
1 teaspoon garlic granules
1/4 teaspoon kosher salt
Pinch ground cayenne pepper
Ground black pepper, to taste
100 grams shredded mozzarella cheese, divided (1 cup)
50 grams shredded Parmesan cheese (1/2 cup)
400 grams quartered artichoke hearts (14-ounce or 397-gram can, drained)
225 grams frozen chopped spinach, thawed and squeezed (8 ounces or 225 grams frozen spinach; about 1/2 cup drained and packed)

Tortilla chips, pita chips, crackers, or crusty bread, for serving
Chopped fresh chives or fresh parsley, to garnish

Instructions

Preheat oven to 400° F / 205° C. Spray a 1-quart baking dish or deep 9-inch pie dish with nonstick cooking spray. Set aside.

Ceramic pie plate

Add cream cheese, sour cream, mayonnaise, garlic powder,  kosher salt, ground black pepper, and ground cayenne pepper to a medium bowl. With a hand mixer, mix on medium-high speed until smooth and creamy.

Mayo, sour cream, cream cheese, and spices in a mixing bowl

Whipped cheese in a bowl

Stir in 75 grams (3/4 cup) of the mozzarella cheese and all of the Parmesan cheese.

Bowl with cream cheese, mozzarella, and parmesan for making spinach and artichoke dip

Spinach and artichoke dip ingredients in a bowl with a spatula

Stir in the artichoke hearts and spinach.

Adding spinach and quartered artichokes to a bowl for spinach artichoke dip

Spinach artichoke dip ingredients stirred together in a bowl

With a rubber spatula, spread mixture into prepared baking dish.

Spinach artichoke dip scooped into a ceramic pie dish

Spinach and artichoke dip in a pie dish before baking

Sprinkle with remaining mozzarella.

Mozzarella sprinkled on top of spinach artichoke dip

Bake in preheated oven for 25-30 minutes, or until bubbly and golden brown.

Spinach artichoke dip cooling on a wire rack after baking

Garnish with chopped fresh chives or parsley.

Artichoke dip garnished with chopped chives

Let stand 5 minutes before serving. Serve warm, accompanied by tortilla chips, crackers, pita chips, or crusty bread.

Hand holding a tortilla chip dipped in spinach and artichoke dip

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, scoop desired portion into a microwave-safe bowl and microwave on high, stirring every 30 seconds, until warmed through.

 

Find it online: https://bastecutfold.com/spinach-artichoke-dip/