Hot Spinach Artichoke Dip
Hot spinach artichoke dip is a creamy, cheesy appetizer that satisfies a crowd.
Servings: 8 servings
Ingredients
- 4 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove garlic minced, or ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 14 ounces marinated artichoke hearts drained and chopped
- 1 cup frozen spinach thawed
- 1 cup mozzarella cheese shredded
- 2 tablespoons parmesan cheese shredded
Instructions
- Preheat oven to 400°F.
- In a bowl combine cream cheese, sour cream, mayonnaise, garlic, and onion powder with a hand mixer until fluffy.
- Squeeze all liquid from spinach and add to creamy mixture. Stir in half of the mozzarella cheese and chopped artichokes.
- Spread into a small casserole dish (or deep dish pie plate).
- Sprinkle the rest of the mozzarella cheese and parmesan cheese on top of the mixture.
- Bake 18-22 minutes or until bubbly and cheese is browned.
Notes
- Make dip ahead of time and refrigerate until ready to bake and serve.
- Leftover dip should be refrigerated in an airtight container for about 4 days, or in the freezer in a zip bag for up to 3 months.
- Thaw frozen dip in the refrigerator and serve cold, or reheat in the microwave or oven on low power or heat. Stir before serving, as separation will occur.
Nutrition
Calories: 281kcal | Carbohydrates: 5g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 449mg | Potassium: 121mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 12mg | Calcium: 151mg | Iron: 1mg