Ingredients
14-ounce can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup sour cream
8 ounces cream cheese, at room temperature
1 cup Parmesan cheese, loosely measured (freshly grated preferred)
1 clove garlic, minced
1/2 cup frozen spinach, thawed and with excess liquid squeezed out
Instructions
1-Getting this dip right starts with a few simple steps that anyone can follow. Begin by preheating your oven to 350 degrees F to ensure even baking. In a mixing bowl, combine the 1/2 cup sour cream, 1/2 cup mayonnaise, 8 ounces cream cheese, 1/2 cup thawed and squeezed frozen spinach, 14-ounce can drained and chopped artichoke hearts, 1 clove minced garlic, and 3/4 cup of the 1 cup Parmesan cheese until smooth.
2-Once mixed, transfer the blend to a greased baking dish, about 8×8 inches. Sprinkle the remaining 1/4 cup Parmesan cheese on top for a crispy finish. Bake for about 20 minutes until the dip is hot and bubbly, then serve warm with crackers, bread, or chips for a crowd-pleasing treat.
Last Step:
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🧀 Ensure cream cheese is at room temperature for a smooth dip.
💧 Thoroughly thaw and squeeze excess liquid from frozen spinach to prevent watery dip.
❄️ Prepare in advance and refrigerate or freeze for convenient, make-ahead snack options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1/10 of recipe
- Calories: 164
- Sugar: 2g
- Sodium: 490mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.01g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 34mg