Name: Thomas's Creamy Spinach Artichoke Dip
Prep time: 10 min
Cook time: 25 min
Yield: 8 servings
Ingredients: 8 ounces cream cheese (one block, softened); 1/2 cup sour cream; 1/4 cup mayonnaise; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese, plus a little extra for the top; 2 garlic cloves, minced; 10 ounces frozen chopped spinach, thawed (one store box); 14 ounces canned artichoke hearts, drained (one can); 1/2 teaspoon salt; 1/4 teaspoon black pepper; tortilla chips or toasted bread for scooping

Recipe 55 · Snacks & Sides

Thomas's Creamy Spinach Artichoke Dip

Hot, bubbly and loaded with cheese. This is the dip that disappears first at every party.

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Prep10 minutes

Bake25 minutes

Serves8 servings

Nutritionabout 290 cal · 9g protein per serving

Creamy spinach artichoke dip with a golden bubbly top in a white baking dish, tortilla chips for scooping

Bake until the edges are bubbling and the top has golden spots.

How to make it

Heat the oven to 375°F.. Lightly grease your baking dish.
Squeeze the spinach dry.. This is the important part. Put the thawed spinach in a clean kitchen towel and wring it out hard over the sink. Get as much water out as you can or the dip turns watery.
Chop the artichokes.. Roughly chop the drained artichoke hearts into bite-size pieces.
Mix everything.. In the big bowl, stir the softened cream cheese, sour cream, mayo, mozzarella, parmesan, garlic, salt and pepper until smooth. Fold in the spinach and artichokes.
Bake it.. Spread the mixture into the baking dish. Sprinkle a little extra parmesan on top. Bake 25 minutes until hot, bubbly around the edges and golden on top.
Rest and serve.. Let it sit 5 minutes so it thickens up a little, then serve warm with tortilla chips.

How to serve it

Tortilla chips, toasted bread slices or even veggie sticks for scooping.

Save the leftovers

Refrigerate for up to 4 days. Reheat in a 350°F oven until hot and bubbly again.