Spinach Artichoke Dip

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 1 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup sour cream
• 1/2 cup grated onion
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large bowl, combine artichoke hearts and spinach.
3. 3 Add mayonnaise, mozzarella cheese, Parmesan cheese, sour cream, onion, garlic, black pepper, red pepper flakes (if using), and salt.
4. 4 Mix until well combined.
5. 5 Transfer mixture to an oven-safe dish.
6. 6 Bake for 25 minutes, or until bubbly and slightly browned on top.
7. 7 Let cool for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, sauté the garlic and onion before mixing.
• This dip can be made ahead and refrigerated for up to 24 hours before baking.
• Top with extra Parmesan before baking for a crispy cheese crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with tortilla chips, pita bread, or fresh veggie sticks.
• Pair with a crisp white wine for a delightful appetizer combo.

FAQ