Spinach Artichoke Dip Recipe

Spinach Artichoke Dip mixes thawed squeezed spinach and chopped artichokes into cream cheese sour cream base with garlic parm kick. Bake hot bubbly golden for molten cheesy pull—party legend ready 30 mins, chips vanish fast.​

Spinach Artichoke Dip Recipe

Creamy hot spinach artichoke dip baked cheesy golden. Game day appetizer serves 8 in 30 mins-chips disappear.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Appetizer

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Veggies

• 10 oz frozen spinach thawed squeezed dry
• 14 oz Reese’s artichoke hearts drained chopped
• 4 garlic cloves minced

Dairy Mix

• 8 oz Philadelphia cream cheese softened
• 1 cup Daisy sour cream
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes

Equipment

• KitchenAid stand mixer
• Pyrex baking dish
• Rubber spatula

Method

 

1. Thaw spinach. Squeeze dry hands over sink. Chop artichokes coarse knife. Mince garlic. Set aside.​
2. Beat Philadelphia cream cheese KitchenAid low 1 minute smooth. Add sour cream, spatula fold. Toss spinach, artichokes, garlic, cheeses, seasonings. Mix spatula even 30 seconds.​
3. Preheat oven 375°F. Spread mix Pyrex dish spatula even. Top extra mozz hands. Bake 20 minutes till bubbly golden edges.​
4. Broil 2 minutes crisp top if wanted. Rest 5 minutes sets. Scoop Tostitos hot.

Notes

• Squeeze spinach rock-hard or dip soups.
• Drain artichokes total no tin water.
• Room-temp cream cheese blends silk. Bake covered first 10 min if dry worry.