Ingredients
Scale
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
Instructions
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a medium bowl, combine the squeezed spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, and red pepper flakes. Mix well until all ingredients are thoroughly combined.
- Step 3: Transfer the mixture to a greased oven-safe baking dish or pie plate.
- Step 4: Bake in the preheated oven for 20-25 minutes, or until the dip is heated through and bubbly around the edges. The top should be lightly golden brown.
- Step 5: Remove from oven and let cool slightly before serving. Serve warm with tortilla chips, baguette slices, or vegetables.
Notes
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave at 30-second intervals until warmed through, or bake the entire dish covered with foil at 325°F until heated.
- For a more vibrant flavor, try adding a squeeze of fresh lemon juice right before serving!
- Squeeze the thawed spinach REALLY well to prevent a watery dip; nobody likes a soggy dip!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American