Ingredients
Scale
- 2 – 10 ounce boxes frozen spinach, thawed and chopped
- 7 ounce jar artichoke hearts (in water), drained and chopped
- 8 ounces cream cheese, softened
- 1 1/2 cups grated parmesan cheese, divided
- 1 cup mozzarella cheese, shredded
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1 Tablespoon minced garlic
- 1 Tablespoon butter, melted
- 1/2 cup of heavy whipping cream
- fresh cracked pepper, to taste
- dash of cayenne pepper, to taste
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine softened cream cheese, 1 cup of parmesan cheese and mozzarella cheese. Use a hand-mixer if needed to combine well. Set the 1/2 cup of parmesan cheese to the side for the end.
- Add the rest of the ingredients and stir to combine well.
- Spoon mixture into a cast iron skillet or baking dish.
- Sprinkle on the 1/2 cup of parmesan cheese to the top before baking.
- Bake at 350 degrees for 30 minutes until bubbly.
- Turn the oven on broil at the very end of baking for just a few minutes to brown the top. Keep an eye on it to make sure it doesn’t burn!
- Serve with pita chips, tortilla chips or toasted baguettes.
Notes
- You can substitute the plain spinach for creamed spinach, just omit the heavy whipping cream if you do.
- If you don’t have frozen spinach, you can use fresh. Just boil some water in a pot in the stove and add the spinach. When wilted, drain the spinach and press the water out. You will need roughly 16 ounces of fresh spinach to get 1 cup of cooked spinach. So, you’ll need roughly 32 ounces of fresh spinach for this recipe.
- To store any leftover spinach artichoke dip, let it cool down completely before transferring it into an air-tight container. It will last in the refrigerator for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes