Oh So Good Easy Spinach Artichoke Dip
This spinach artichoke dip has the perfect blend of ingredients to make it creamy, delicious and irresistible! It will soon become your go-to dip recipe!
Servings 6
Ingredients
- 6 ounces frozen chopped spinach thawed, drained and squeezed to remove excess liquid
- 1 can whole artichoke hearts 14 ounce, drained and squeezed to remove excess liquid
- 8 ounce cream cheese softened (at room temperature)
- ¼ cup sour cream
- ¼ cup mayo
- ⅔ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup milk
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
Prep
- Set out the cream cheese to soften at room temperature.
- Thaw out the frozen spinach. Then squeeze the spinach to drain any excess liquid. Set it aside.
- Drain liquid from the can of artichokes. Then squeeze any excess liquid out of each individual artichoke. Then chop it up. Set it aside.
Make the dip
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all of the ingredients except for the spinach and artichoke. This includes the cream cheese, sour cream, mayo, parmesan cheese, mozzarella cheese, milk, garlic powder, onion powder, and black pepper.Mix well.
- Add the chopped artichokes and spinach. Stir to combine well.
- Prepare a 4 cup baking dish by spraying it with cooking spray.Transfer the mixture into the baking dish.Bake for 20 minutes until melted through.
- Serve warm with crostini, toasted baguette slices, tortilla chips, crackers or pita chips.Enjoy!
Notes
Can I make this in advance?
Yes, you can! It can be made up to 1-2 days in advance and stored in the refrigerator. When you are ready to bake it, take it out of the refrigerator and let it rest at room temperature for about 30 minutes before baking.
If there are any leftovers, store it in the refrigerator and reheat it in the microwave when serving.