Spinach & Artichoke Dip Recipe
Creamy dip served with tortilla chips.
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Ingredients
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Base Ingredients
Serving
Method
Preparation
- 1
Prepare the Spinach
In a large pot, bring about 1 inch of water to a boil. Add the fresh spinach and steam for 2-3 minutes until wilted. Remove from heat, drain, and chop finely. Set aside.
- 2
Prepare the Artichokes
If using canned artichoke hearts, drain and rinse them under cold water. If using frozen, thaw and drain any excess moisture. Chop the artichoke hearts into small pieces.
Mixing the Dip
- 3
Combine Ingredients
In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Use an electric mixer or whisk to blend until smooth and creamy.
- 4
Add Remaining Ingredients
To the cream mixture, add the steamed spinach, chopped artichokes, minced garlic, grated Parmesan cheese, shredded mozzarella cheese, salt, and black pepper. Stir until all ingredients are well combined.
Baking
- 5
Prepare for Baking
Preheat your oven to 350°F (175°C). Transfer the spinach and artichoke mixture into a baking dish, spreading it evenly.
- 6
Bake the Dip
Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly, and the top is lightly golden.
Serving
- 7
Serve with Tortilla Chips
Remove from the oven and let the dip cool for a few minutes. Serve warm with tortilla chips.
