Spinach Artichoke Dip

Spinach Artichoke Dip is a popular dip, a great appetizer or snack. It’s easy to make and delicious. Our family loves to order this appetizer when we go out to eat and we love to make it ourselves at home. Either way it is so good! We hope you enjoy it!

This dip looks so delicious-wish I were eating it right now. We get many requests for this dip. Spinach Artichoke Dip has been a very popular dip for years. It is so good with chips or bread-especially mini toasts. They are crunchy and are great for dipping without breaking.

Ingredients Needed for Spinach Artichoke Dip:

8 ounce cream cheese, softened

1 1/4 cups grated Mozzarella cheese, 1 cup for dip-1/4 cup for the top of the dip

1  1/4 cups grated Monterey Jack cheese, 1 cup for dip-1/4 cup for the top of the dip

1/4 cup Parmesan cheese

1 cup sour cream

1/2 cup mayonnaise 

6 ounces frozen spinach, thawed and moisture squeezed out 

14 ounces artichoke hearts, drained well and chopped

2 garlic cloves, minced

1/4 teaspoon salt

Instructions:

Mix all ingredients except 1/4 cup Mozzarella cheese and 1/4 cup Monterey Jack cheese together in a mixing bowl with a mixer. 

Place dip in a 9×9 baking dish. Top with reserved cheese.  Bake for 30 minutes at 350 degrees. 

After dip has been baking for 30 minutes, I like to turn the broiler on low (without moving the oven rack) and let it broil for 3-5 minutes longer to brown the cheese. Make sure you keep checking it so it doesn’t burn.

I have served this with toasted French bread, un-toasted french bread, chips or crackers-it is delicious!
Enjoy!

Other Recipes You Will Love:

Easy Queso

Fiesta Dip

Guacamole

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Spinach Artichoke Dip

A flavorful and creamy dip recipe.

Course Appetizer, Snack

Keyword Dip Recipes, Easy Appetizers, Easy Snack Recipes

Author Sweeter With Sugar

Ingredients

• 8 ounces cream cheese softened
• 1 ¼ cups Mozzerella cheese grated and divided
• 1 ¼ cups Monterey Jack cheese grated and divided
• ¼ cup Parmesan cheese
• 1 cup sour cream
• 1/2 cup mayonnaise
• 6 ounces frozen spinach thawed and moisture squeezed out
• 14 ounce can artichoke hearts drained well and chopped
• 2 cloves garlic minced
• ¼ tsp salt

Instructions

1. Set 1/4 cup of the Mozzerella and 1/4 cup of the Monterey Jack cheeses aside.

2. In a mixing bowl, combine all of the other ingredients with a hand mixer or stand mixer. Mix well.

3. Place dip in a 9×9 baking dish.

4. Top with the 1/4 cup reserved Mozzerella and 1/4 cup Monterey Jack cheese.

5. Bake at 350° for 30 minutes.

6. After 30 minutes, turn oven to low broil-do not move the oven rack. Broil for 3-5 minutes to brown the top of the dip. Make sure you are watching closely so it doesn't burn-ovens vary.

7. Remove from oven and cool a little before serving.

8. Serve with bread, chips, or crackers. Enjoy!