Hot Spinach & Artichoke Dip

Name: Hot Spinach & Artichoke Dip
Total time: 35 min
Yield: 8 servings
Ingredients: 10 oz frozen spinach, thawed and squeezed dry; 1 can (14 oz) artichoke hearts, chopped; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 cup grated mozzarella; 1/2 cup grated Parmesan; 2 cloves garlic, minced

Appetizers Gluten-Free Keto & Low-Carb

The bubbling, cheese-pulled dip that disappears first at every party. Squeezing the spinach bone-dry is the only real rule here, because wet spinach turns the whole skillet watery.

Course: Appetizers
Time: 35 min
Servings: 8

Cooking Notes

Squeeze as much water as possible from the spinach before mixing the dip. Extra moisture thins the cheese base and can leave a watery ring around the finished pan.
Bring the creamy ingredients close to room temperature before combining them. Softer ingredients blend more evenly, which keeps the dip from baking with pockets of unmixed cream cheese.
Bake until the center is hot and the edges are bubbling, then give the dip a few minutes to settle. It thickens slightly as it cools and is easier to scoop cleanly.

Recipe Card

Hot Spinach & Artichoke Dip

By Gabriella

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Category: Appetizers
Total Time: 35 min
Difficulty: Easy

Servings: 8

Ingredients

10 oz frozen spinach, thawed and squeezed dry
1 can (14 oz) artichoke hearts, chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup grated mozzarella
1/2 cup grated Parmesan
2 cloves garlic, minced

Instructions

1
Wring the spinach out in a clean towel until almost no liquid comes free, which keeps the finished dip thick.
2
Beat the cream cheese with the sour cream, mayonnaise, and garlic until smooth, then fold in the spinach, artichokes, and most of the cheese.
3
Spread into a small skillet or baking dish, scatter the remaining cheese on top, and bake at 375°F for twenty-five minutes.
4
Finish under the broiler for two minutes until the surface blisters, and serve hot with bread or chips.