Spinach & Artichoke Dip Recipe
Baby spinach and artichoke hearts in a blend of herbs and italian cheeses topped with diced Roma tomatoes, served with toasted bread.
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Ingredients
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Dip Ingredients
Serving Ingredients
Method
Preparation of the Dip
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that the dip will bake evenly.
- 2
Prepare Spinach
In a large skillet over medium heat, sauté the fresh baby spinach until wilted, about 2-3 minutes. Remove from heat and let cool slightly before chopping.
- 3
Mix Ingredients
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, garlic powder, Italian seasoning, Parmesan cheese, mozzarella cheese, salt, and black pepper. Mix well until smooth.
- 4
Add Artichokes and Spinach
Drain and chop the artichoke hearts, then fold them into the cheese mixture along with the chopped spinach until evenly distributed.
- 5
Prepare for Baking
Transfer the mixture to a greased baking dish and spread it out evenly. Top the dip with the diced Roma tomatoes.
- 6
Bake the Dip
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is bubbly and golden on top.
Serving Instructions
- 7
Prepare the Bread
While the dip is baking, slice the French or baguette bread into 1-inch pieces. Toast them in the oven for the last 5-10 minutes of the dip baking time, or until golden.
- 8
Serve
Once baked, remove the dip from the oven and let it cool for a few minutes. Serve warm with the toasted bread for dipping.