Easy Spinach Artichoke Dip (Print Version)
# Ingredients:
→ Creamy Base
01 -
8 oz cream cheese, softened to room temperature
02 -
1/2 cup tangy sour cream
03 -
1/2 cup creamy mayonnaise
→ Flavor Additions
04 -
1 cup freshly grated Parmesan cheese (not packed tight)
05 -
1 fresh garlic clove, finely minced
06 -
1/2 cup frozen spinach, completely thawed and well-drained
07 -
14 oz can artichoke hearts, thoroughly drained and roughly chopped
# Instructions:
01 -
Heat your oven to 350°F and lightly grease your favorite baking dish - an 8x8 inch pan or even a pie dish works perfectly.
02 -
In a large mixing bowl, blend together the softened cream cheese, sour cream, and mayonnaise until completely smooth and creamy.
03 -
Gently mix in the well-drained spinach, chopped artichoke hearts, minced garlic, and 3/4 cup of the Parmesan cheese until everything is evenly distributed.
04 -
Spoon the mixture into your prepared baking dish, spreading it evenly, then sprinkle the remaining 1/4 cup Parmesan on top for that golden finish.
05 -
Pop it in the oven for about 20 minutes, or until the dip is heated through and bubbling around the edges. Serve immediately while it's nice and warm with your favorite crackers or crusty bread.
# Notes:
01 -
This crowd-pleasing dip can be assembled completely up to 2 days ahead - just cover and refrigerate until you're ready to bake.
02 -
For freezer prep, assemble everything in step 3, then freeze for up to 2 months. Thaw overnight in the fridge before baking.
03 -
Try using fresh spinach instead - cook about 10 oz in a skillet with olive oil, cool, then squeeze out excess moisture with paper towels.
04 -
Make it healthier by swapping Greek yogurt for sour cream and using reduced-fat cream cheese.
05 -
For slow cooker version, combine everything and cook on high for 2 hours, stirring well before serving.