Baked Spinach Artichoke Dip

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Baked Spinach Artichoke Dip

Cook Time25

Servings: Servings

Author: Meghan McMorrow | Fox and Briar

Ingredients

8 ounces cream cheese softened to room temperature
1/2 cup mayonnaise
½ cup sour cream
½ cup grated mozzarella plus extra for topping
1/2 cup freshly grated parmesan cheese plus extra for topping
1 clove garlic finely minced
14 ounces can artichoke hearts well drained, excess liquid squeezed out and roughly chopped
1/2 cup frozen spinach thawed, well drained and excess liquid squeezed out
Pinch red pepper flakes or cayenne pepper optional
zest of one lemon optional

Instructions

Preheat oven to 350 degrees. Spray a small baking dish with cooking spray, set aside.
In a large bowl, mix the cream cheese, sour cream and mayonnaise until combined. Stir in the mozzarella , parmesan, artichoke hearts, spinach, pepper flakes and lemon zest., mix until well combined.
Transfer the mixture to the baking dish, spread to make the top even, sprinkle top with 1-2 tablespoons each of parmesan and mozzarella.
Transfer baking dish to oven and bake for 20-25 minutes, until bubbly and starting to brown on top. If the top isn't browning as much as you would like, place it under the broiler for 1-2 minutes, but watch closely.
Remove from oven and serve right away with tortilla chips, veggies sticks, crackers or toasted bread.

Notes

To make ahead: Prepare dip as directed in the recipe but don't bake. Cover with plastic wrap and refrigerate for 1-2 days, then proceed with the recipe.

Leftovers: Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat in microwave or covered in the warm oven.

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