Spinach Artichoke Dip
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.56 out of 5 stars
(9)
Ingredients
8-10 servings
- 10 ounce package frozen chopped spinach, thawed and excess moisture squeezed out
- 14 ounce can artichoke hearts, drained and finely chopped
- 1½ cups shredded Monterey Jack cheese, divided (6 ounces)
- 1½ cups finely shredded or grated Parmesan cheese, divided (6 ounces)
- 6 ounces cream cheese, at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup milk
- ¼ cup heavy cream
- 2 garlic cloves, finely minced
- 1 teaspoon crushed red pepper flakes, optional
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
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Preparation
Step 1
Preheat the oven to 350 degrees F.
Step 2
In a large bowl, combine the spinach, chopped artichokes, spinach,1¼ cups of Monterey Jack cheese, 1¼ cups of Parmesan cheese, cream cheese, mayonnaise, sour cream, milk, heavy cream, garlic, red pepper flakes, salt and pepper, and stir well to combine.
Step 3
Spoon the mixture into a 1½-quart baking dish. Sprinkle the remaining ¼ cup Monterey Jack and ¼ cup Parmesan cheeses on top. Bake for 25 to 35 minutes, or until browned and bubbly.
Step 4
Serve warm with tortilla or pita chips, crackers, vegetables, or in a bread bowl. Leftovers can be stored in the refrigerator, covered, for up to 4 days.
Step 5
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Chef's notes
The dip can be assembled a day in advance, covered and refrigerated. Bring to room temperature before baking.
You can double the recipe and bake in a 9×13-inch dish or other 3-quart baking dish.
To make in a slow cooker, assemble exactly as directed above, cook on low for 2 hours, then stir together and serve.
You can replace the mayonnaise and sour cream with Greek yogurt.
