Ingredients
Scale
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 14 oz can artichoke hearts, drained and roughly chopped
- 8 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Take your thawed spinach and place it in a clean kitchen towel or a fine-mesh strainer. Squeeze as much liquid out as possible. This step is crucial to prevent a watery dip. Roughly chop your drained artichoke hearts into bite-sized pieces and set them aside. Grease a small baking dish or a 9-inch pie plate with non-stick spray.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and free of large lumps. Fold in the minced garlic, salt, pepper, and onion powder. Add the prepared spinach, chopped artichokes, 1/2 cup of the mozzarella cheese, and all of the Parmesan cheese. Mix thoroughly until the vegetables are evenly distributed throughout the creamy base.
- Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Place the dish in the oven and bake for 20 to 25 minutes. The dip is ready when the cheese on top is melted and the edges are bubbling. For a golden-brown crust, turn on the broiler for the last 2 minutes of cooking. Serve immediately while hot and stretchy.
- Cook Time: 40 minutes