Spinach Artichoke Dip

Got any holiday parties this week or next? A perfect dip that goes quickly is a simple Spinach Artichoke Dip.

I've posted a few versions of this over the years but this is the version I use myself most often. Remember though; play with your food! By that I mean - add what you like, leave out what you don't. Out of a specific ingredient? Using common sense of course, just substitute something else. (Like more sour cream and less mayonnaise, more mozzarella instead of Parmesan, etc.) I don't want you to have to run out to the store for something as simple as mozzarella cheese if you already have plenty of Parmesan on hand. This is that kind of recipe; it's forgiving to some extent.

Spinach Artichoke Dip

8 oz. shredded mozzarella cheese
1/2 cup sour cream
1/2 cup grated fresh Parmesan cheese, divided
3 garlic cloves, crushed or minced
1 (14-ounce) can artichoke hearts, drained and chopped
2 8 oz. pkgs. cream cheese (I like the 1/3 fat)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed

Combine 1 1/2 cups mozzarella, sour cream, 1/2 the Parmesan, the garlic, artichokes, cream cheese and spinach in a large bowl; stir until well blended. Spoon mixture into a greased/sprayed 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla or pita chips.

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