Hot Spinach Artichoke Dip
This is a basic spinach artichoke dip that uses stuff I always have around - cream cheese, spinach, and jarred artichokes. It'll get demolished at any gathering and reheats perfectly fine the next day.
Ingredients
Ingredients (~6 servings)
- 6 oz cream cheese softened
- 3 Tbsp mayonnaise
- 3/4 cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- 3 Tbsp finely chopped fresh basil
- 3/4 tsp garlic powder
- 1/2 tsp sea salt
- 1 can artichoke hearts 14 oz, drained and chopped
- 1 1/2 cups raw spinach roughly chopped
- 3/4 cup grated Mozzarella cheese
Hot Spinach Artichoke Dip
- 6 oz cream cheese softened
- 3 Tbsp mayonnaise
- 3/4 cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- 3 Tbsp finely chopped fresh basil
- 3/4 tsp garlic powder
- 1/2 tsp sea salt
- 1 can artichoke hearts 14 oz, drained and chopped
- 1 1/2 cups raw spinach roughly chopped
- 3/4 cup grated Mozzarella cheese
Instructions
- Preheat oven to 350F.
- Mix cream cheese, mayo, Parmesan, garlic, basil, garlic powder, salt, artichoke hearts, spinach, and half the mozzarella in a bowl until mostly smooth.
- Spread mixture in 8x8 baking dish.
- Top with remaining mozzarella.
- Bake 30 minutes until cheese is lightly browned and bubbling.
- If needed, increase oven to 375F for final 5-10 minutes to brown top.
- Serve warm with crackers or chips.
Notes
Keeps refrigerated for 4 days and reheats well in microwave.
Did you make this recipe?Let me know how you liked it below!