Description
A creamy and cheesy baked dip with spinach and artichoke hearts, perfect as an appetizer.
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the drained spinach, chopped artichoke hearts, mayonnaise, sour cream, Parmesan cheese, parsley, garlic, and black pepper. Mix well.
- Stir in 1 cup of the Monterey Jack cheese and 1 cup of the mozzarella cheese.
- Spread the mixture evenly into a 9×13 inch baking dish.
- Top with the remaining 1/2 cup Monterey Jack cheese and 1/2 cup mozzarella cheese.
- Bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted and lightly browned.
- Serve hot with your favorite dippers, such as tortilla chips, crackers, or bread.
Notes
- For a spicier dip, add a pinch of red pepper flakes to the mixture.
- You can prepare the dip ahead of time and refrigerate it. Bake as directed, adding a few extra minutes to the baking time if necessary.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American