Spinach Artichoke Dip

Ingredients

• 14 oz artichoke hearts (canned, drained and chopped)
• 0.5 cup sour cream
• 0.5 cup mayonnaise
• 8 oz cream cheese (room temperature)
• 1 cup Parmesan cheese (freshly grated, loosely measured; 3/4 cup mixed in and 1/4 cup reserved for the topping)
• 1 garlic (clove, minced)
• 0.5 cup spinach (frozen, thawed and liquid squeezed out)
• cooking spray or oil (for greasing the baking dish)
• crackers or bread (for serving)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Add the sour cream, mayonnaise, room-temperature cream cheese, drained spinach, chopped artichoke hearts, minced garlic, and 3/4 cup of the Parmesan to a mixing bowl. Mix until smooth and evenly combined.

3. 3

   Transfer the mixture to a greased baking dish, about 8 × 8 inches or slightly smaller; a glass pie dish also works.

4. 4

   Sprinkle the remaining 1/4 cup Parmesan evenly over the top.

5. 5

   Bake in the preheated oven for about 20 minutes, until hot and bubbly.

6. 6

   Serve warm with crackers or bread.

Notes

To make ahead, prepare through the topping step, cover, and refrigerate for 1–2 days before baking. To freeze, prepare through the topping step and freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and return the mixture to a baking dish before baking. For a fresh-spinach variation, cook about 10 oz fresh spinach in a skillet with a little drizzle of olive oil; cool, squeeze out the liquid, and use in place of frozen spinach.

Nutrition per serving

• appetizer
• snack
• vegetarian
• baked
• make-ahead
• party