Spinach Artichoke Dip
Ingredients
- 10 oz frozen chopped spinach thawed and squeezed dry
- 14 oz canned artichoke hearts drained and chopped
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella divided
- 1/2 cup grated Parmesan
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- baguette sliced and toasted, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Beat the cream cheese, sour cream and mayonnaise together until smooth.
- Stir in the squeezed spinach, chopped artichokes, 3/4 cup of the mozzarella, Parmesan, garlic and red pepper flakes.
- Spread the mixture into a baking dish and top with the remaining mozzarella.
- Bake for 22 to 25 minutes, until the top is golden in spots and the center only jiggles slightly when the dish is shaken.
- Rest for 5 minutes before serving.
- Serve warm with toasted baguette slices.
Good to Know
Squeeze the thawed spinach hard, by hand or in a clean towel, or the whole dip turns watery under the baked cheese.