Category
30 Minutes or Less, Fall Favorites, Make Ahead, Vegetarian
Servings
8
Prep Time
10 minutes
Cook Time
20 minutes
This crowd favorite dip is creamy, cheesy, loaded with spinach, artichokes, and roasted garlic. #flavorbomb
Ingredients
8 oz. cream cheese, well softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup Parmesan cheese, finely shredded, divided
1 cup shredded mozzarella cheese, shredded, divided
1 - 14 oz can quartered artichoke hearts, drained
6 oz. frozen spinach, thawed
Cracked black pepper to taste
Dipping Suggestions: tortilla, bagel and/or pita chips, toasted baguette slices, crudités
-
1 teaspoon Garlic, Roasted (granulated)
Spices
Directions
Preheat oven to 350ºF. Spray a small (1 quart) baking dish with non-stick cooking spray. Set aside.
In a large bowl combine the cream cheese, sour cream, mayonnaise, 2/3 cup Parmesan, 1/2 cup mozzarella, pepper, and Roasted Garlic
For both the artichokes and spinach. Lay in a kitchen towel, twist to squeeze out residual water. Nobody wants watery dip!
Stir in artichokes and spinach. Transfer mixture to the prepared pan. Cover with remaining 1/3 cup Parmesan cheese and 1/2 cup mozzarella cheese
Bake for 20 minutes or until golden brown. Serve warm or room temperature.
Recipe Note
Make ahead through step 4. Cover and refrigerate for up to 2 days. Let mixture come to room temperature before baking.
