Cheesy Baked Spinach Artichoke Dip Everyone Will Love
Creamy, cheesy dip loaded with spinach and artichokes, served with toasted bread.
Ingredients
- 1 14 ounce can artichoke hearts, drained and chopped
- 10 ounces frozen spinach thawed and squeezed dry
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Toasted bread or crackers for serving
Instructions
- Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine artichoke hearts, spinach, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, garlic, salt, and pepper.
- Transfer the mixture to a baking dish. Bake for 25 minutes, or until golden brown and bubbly.
- Let cool for 10 minutes before serving.
- Serve warm with toasted bread or crackers.
Notes
- You can assemble it up to 24 hours ahead—just refrigerate until baking.
- Want a golden top? Broil the last 2–3 minutes of baking.
- Great for freezing leftovers (if you have any).
- Let it sit out for 5–10 minutes before serving to thicken.
- Fresh grated Parmesan melts better than pre-shredded.