Spinach Artichoke Dip
A creamy and flavorful appetizer combining spinach and artichokes, perfect for any gathering.
Ingredients
Main Ingredients
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- ½ cup grated Parmesan cheese
- ½ cup sour cream or substitute with Greek yogurt for a lighter version
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: paprika for garnishing
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the softened cream cheese with the sour cream until well combined.
- Stir in the chopped spinach, artichoke hearts, minced garlic, Parmesan cheese, half of the mozzarella cheese, salt, and pepper. Mix until everything is evenly incorporated.
- Transfer the mixture to an oven-safe baking dish and sprinkle the remaining mozzarella cheese on top.
- Bake in the preheated oven for about 20-25 minutes or until the top is bubbly and golden brown.
- Optional: Garnish with a sprinkle of paprika for some added color and a hint of spice.
- Serve warm with your preferred dippers.
Notes
Leftover dip can be stored in the refrigerator for up to 3-4 days. Freeze for up to 2 months and reheat in the oven or microwave. For best results, use room temperature cream cheese and ensure that frozen spinach is thoroughly drained.