Ingredients
– One 14-ounce can of artichoke hearts, drained and chopped
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 8 ounces of cream cheese at room temperature
– 1 cup loosely measured Parmesan cheese (plus extra for topping)
– One clove of minced garlic
– 1/2 cup frozen spinach, thawed and excess liquid squeezed out
Instructions
1-Start by preheating your oven to 350°F (175°C) for even baking. Gather all ingredients to ensure a smooth process, beginning with thawing and draining the spinach to remove excess moisture. This step helps keep the dip creamy and not watery.
2-In a mixing bowl, combine the sour cream, mayonnaise, cream cheese, drained spinach, artichoke hearts, garlic, and 3/4 cup of Parmesan cheese until everything is smooth. Transfer this mixture to a greased 8×8-inch baking dish or a similar glass pie dish for even cooking. Sprinkle the remaining 1/4 cup of Parmesan cheese on top before baking.
3-Bake for about 20 minutes until the dip is hot and bubbly, then let it cool slightly. Serve warm with crackers, bread, or chips for a tasty appetizer. The total preparation time is around 30 minutes, making it ideal for quick meals or events.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧊 Use cream cheese at room temperature for the smoothest consistency – it blends much better than cold cream cheese
🌿 Squeeze as much liquid as possible from the thawed spinach to prevent a watery dip – this is crucial for the perfect texture
🧀 Use freshly grated Parmesan cheese instead of pre-shredded for better melting and richer flavor
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 164
- Sugar: 2g
- Sodium: 490mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 34mg