Comforting Artichoke Cream Dip for Sharing
Make this warm, bubbly artichoke cream dip in advance for a comforting, shareable appetizer perfect for breakroom gatherings.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- Pinch of salt
- 1/4 cup extra grated Parmesan cheese for topping
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the squeezed dry spinach, chopped artichoke hearts, mayonnaise, sour cream, 1 cup Parmesan cheese, mozzarella cheese, cream cheese, minced garlic, black pepper, and salt.
- Mix all ingredients thoroughly until they are well combined and uniform.
- Spread the mixture evenly into your prepared baking dish.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the dip.
- Bake for 25 to 30 minutes, or until the dip is hot throughout and the top is lightly golden brown and bubbly.
- Let the hot artichoke dip rest for 5 minutes before serving with crackers, tortilla chips, or bread slices.
Notes
- You can assemble this dip completely up to 24 hours ahead of time. Cover and refrigerate. Add about 5 to 10 minutes to the baking time if baking directly from the refrigerator.
- For an extra layer of flavor, add 1/4 teaspoon of onion powder to the mix.
- Serve this easy party dip with sturdy dippers that hold up to the warm, thick texture.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 3
- Sodium: 550
- Fat: 26
- Saturated Fat: 14
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 8
- Fiber: 2
- Protein: 12
- Cholesterol: 65