Spinach Artichoke Dip

How to make spinach artichoke dip

In a medium bowl, mix the cream cheese and sour cream together until well-combined.  Stir in the parmesan cheese, half of the mozzarella cheese, garlic, Italian seasoning, and

garlic salt together until well-combined.

Stir in the artichoke hearts and spinach. Season with salt and pepper as needed.

Spoon the mixture into the prepared dish. Top with remaining 1/4 cup mozzarella cheese.

Bake until dip is hot and cheese has melted.

Tips

• Cream cheese: You can use full-fat, reduced-fat, or Greek yogurt cream cheese in this recipe. I don’t recommend fat-free cream cheese.
• Sour cream: Full-fat or reduced-fat will work. I don’t recommend fat-free sour cream in this recipe.
• Cheese: You can add additional cheese to the top of the dip, if you prefer.
• Artichoke hearts: I use regular, not marinated, artichoke hearts in this recipe.
• Spinach: I squeeze the thawed spinach dry and then measure it.

How to make ahead

To make this dip ahead of time, I make it through step 6. Then, I press a piece of plastic wrap to the surface of the dip and chill it until I’m ready to bake it.

I set the dip out while I preheat the oven and remove the plastic wrap before topping the dip with remaining mozzarella cheese. You may need to increase the baking time.

Serving ideas

There are a number of dippers that can be served alongside spinach artichoke dip. You can serve it with tortilla chips or with toasted bread rounds. You can also serve it with fresh veggies (like carrots and celery) or with crackers.

Homemade garlic knots or garlic bread sticks also go really well with the dip.