Description
- A hot, creamy spinach artichoke dip perfect for fall parties, game days, or cozy nights in. Easy to make ahead or slow-cook for a stress-free crowd-pleaser.
Ingredients
Scale
- 10 oz frozen spinach, thawed & drained
- 1 can artichoke hearts, chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: red pepper flakes
Instructions
- Preheat oven to 375°F. Drain spinach completely.
- In a bowl, blend cream cheese, sour cream, mayo, garlic, and seasonings.
- Fold in spinach, artichokes, and cheeses. Mix until well combined.
- Transfer to a greased baking dish.
- Bake for 25–30 minutes until bubbly and golden.
- Let rest 5 minutes before serving.
Notes
- Make ahead up to 24 hours and refrigerate before baking.
- Use crockpot for 2–3 hours on LOW, stirring occasionally.
- Freeze unbaked up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 240
- Sugar: 1g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg