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Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, optional
  • 1 (14 oz) can artichoke hearts, drained and coarsely chopped
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry
  • 1 1/2 cups shredded low-moisture mozzarella, divided
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Heat the oven to 375°F (190°C). In a large bowl, beat the cream cheese, sour cream, mayonnaise, garlic, salt, pepper, and red pepper flakes until smooth.
  2. Fold in the spinach, artichoke hearts, 3/4 cup of the mozzarella, and all of the Parmesan until evenly mixed.
  3. Scrape the mixture into a 1-quart baking dish or an 8-inch oven-safe skillet, spread it even, then top with the remaining 3/4 cup mozzarella and a little extra Parmesan if you like.
  4. Bake for 15 to 18 minutes at 375°F (190°C) until the edges bubble. Switch the oven to broil and cook 2 to 3 minutes more until the top is golden with a few dark spots.
  5. Let the dip cool for 2 minutes, then scoop and serve hot with sturdy chips, toasted bread, or fresh vegetables.

Notes

The dip can be assembled through step 3, covered, and refrigerated overnight. If baking straight from the fridge, add about 5 minutes to the bake time. For the best melt, grate the mozzarella from a block rather than using pre-shredded cheese.