Hot Spinach Artichoke Dip

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 375°F (190°C). Lightly grease a shallow 1-quart baking dish.
2. 2Squeeze thawed spinach firmly in a clean kitchen towel to remove as much water as possible. Pat drained artichokes dry and chop into small pieces.
3. 3Beat softened cream cheese, sour cream and mayonnaise together in a bowl until smooth. Stir in Parmesan, ½ cup mozzarella, garlic, salt and pepper.
4. 4Fold spinach and artichokes into the cheese mixture, breaking up clumps of spinach so it is evenly distributed.
5. 5Spread into the baking dish and top with remaining ½ cup mozzarella. Bake for 25–30 minutes until bubbling around the edges, lightly golden and at least 165°F in the center. Let stand 5 minutes and serve warm with chips or bread.
6. 6Refrigerate leftovers within 2 hours for 3–4 days and reheat to 165°F. For a longer gathering, keep dip at 140°F or hotter in suitable warming equipment rather than leaving it at room temperature.