Spinach and Artichoke Dip Recipe
This spinach and artichoke dip is a crowd-pleasing appetizer that combines creamy cheese, tender spinach, and artichoke hearts with the perfect blend of seasonings.Perfect for parties, game days, or any gathering, this dip can be made ahead and stored for later use.
Ingredients
- 2 10 oz packages frozen chopped spinach, thawed and drained
- 2 14 oz cans artichoke hearts, drained and chopped
- 16 oz cream cheese softened
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Thoroughly drain the thawed spinach by squeezing it in a clean kitchen towel to remove excess moisture.
- In a large mixing bowl, combine the softened cream cheese and mayonnaise until smooth.
- Add the minced garlic, red pepper flakes, salt, and black pepper to the cream cheese mixture.
- Stir in the Parmesan cheese and 3/4 cup of the mozzarella cheese.
- Fold in the drained spinach and chopped artichoke hearts until well combined.
- Transfer the mixture to a 9x13 inch baking dish.
- Sprinkle the remaining mozzarella cheese on top.
- Bake for 25-30 minutes until bubbly and lightly browned on top.
- Let rest for 5-10 minutes before serving.