Description
Scoopable warm spinach and artichoke dip baked with cream cheese, Parmesan and mozzarella.
Ingredients
Scale
- 10 ounces Frozen chopped spinach, thawed and squeezed very dry
- 14 ounces Plain canned artichoke hearts, drained and chopped
- 8 ounces Full-fat block cream cheese, softened
- 1/2 cup Sour cream
- 1/4 cup Mayonnaise
- 1/2 cup Finely grated Parmesan
- 1 cup Shredded low-moisture mozzarella, divided
- 2 cloves Garlic, minced
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Heat oven to 375 F (190 C). Grease an 8-inch square dish. Thaw and squeeze a 10-ounce package of chopped spinach very dry; drain and chop 14 ounces plain artichoke hearts.
- Mix 8 ounces softened block cream cheese with 1/2 cup sour cream and 1/4 cup mayonnaise. Stir in 1/2 cup Parmesan, 3/4 cup of the 1 cup mozzarella, 2 minced garlic cloves and 1/4 teaspoon black pepper.
- Fold in squeezed spinach and chopped artichokes until distributed. Spread in the dish and top with the remaining 1/4 cup mozzarella.
- Bake an estimated 25–30 minutes until center is thoroughly hot, edges bubble and top is lightly golden. Cover loosely if browning before the middle heats.
- Rest about 5 minutes before scooping into 8 working portions. Taste before adding salt. Serve with separate bread, crackers or sturdy vegetables and refrigerate remaining dip promptly.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Working estimate assumes thawed spinach; allow separate thaw time, and verify center heating and pan depth.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: One eighth of the 8-inch pan, excluding bread, crackers or vegetables; actual scoop weight not measured