Ingredients
Scale
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz (225g) cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese (plus extra for topping)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of red pepper flakes, ½ tsp lemon zest
For serving:
- Toasted baguette slices
- Pita chips
- Crackers
- Fresh veggie sticks
Instructions
- Prep: Preheat oven to 375°F (190°C). Lightly grease an 8×8″ baking dish or oven-safe skillet.
- Sauté aromatics: Melt butter in a skillet over medium heat. Add onion; cook 4–5 min until soft. Stir in garlic; cook 30 sec.
- Combine filling: In a large bowl, mix cooked onions, spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, ½ cup Parmesan, salt, pepper, and optional add-ins.
- Assemble: Spread mixture into baking dish. Sprinkle extra Parmesan evenly over top.
- Bake 20–25 minutes, until edges are bubbly and top is golden brown.
- Broil (optional): For extra crispiness, broil 1–2 minutes—watch closely!
- Serve hot with your favorite dippers.
💡 Pro Tips:
– Squeeze spinach thoroughly—excess water makes the dip runny.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed.
– Add ½ cup cooked bacon or roasted red peppers for extra flavor!
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Servings: 6 | Calories: 280 | Net Carbs: 6g | Fats: 24g | Protein: 10g
Servings: 6 | Calories: 280 | Net Carbs: 6g | Fats: 24g | Protein: 10g