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spinach artichoke dip

Spinach Artichoke Dip Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz can artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • 2 garlic cloves, minced
  • ½ cup grated Parmesan
  • 1 cup shredded low-moisture mozzarella, divided
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • Pinch red pepper flakes (optional)

Method
 

  1. Beat cream cheese, sour cream, garlic, Parmesan, half the mozzarella, salt, pepper, and red pepper flakes until smooth.
  2. Fold in the spinach and artichokes until evenly mixed.
  3. Spread into a 9-inch pie plate, top with the remaining mozzarella, and bake at 375°F for 20 minutes until bubbly.
  4. Broil 1 to 2 minutes until the top is golden and blistered, then serve hot with dippers.

Notes

If you’re baking from cold (made ahead), plan for an extra 5 to 7 minutes in the oven. The dip can also be transferred to a small slow cooker on warm after baking for easy serving.