Description

A creamy and cheesy Spinach and Artichoke Dip, perfect for serving as an appetizer or snack. The combination of spinach, artichokes, and melted cheese creates a rich and flavorful dip that pairs wonderfully with chips, bread, or veggies.

Ingredients

1 (10 oz) package frozen spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup mayonnaise
1 cup cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup grated Pecorino Romano cheese (optional)
2 cloves garlic, minced
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp red pepper flakes (optional for a little heat)

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Instructions

Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, and Pecorino Romano (if using). Stir until smooth.
Add the drained spinach, chopped artichokes, garlic, black pepper, salt, and red pepper flakes (if using) to the cheese mixture. Stir until fully combined.
Transfer the mixture into a baking dish (8×8 inch or similar size) and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly, with a golden brown top.
Serve warm with chips, crackers, pita bread, or fresh vegetable sticks for dipping.

Notes

This dip can be made ahead of time and refrigerated for up to 24 hours before baking. Just be sure to bake it when ready to serve.
If you prefer a smoother dip, you can blend the ingredients in a food processor before baking.
For a more decadent version, add extra mozzarella or cream cheese.
Top the dip with a little extra cheese before baking for a cheesy crust.