Description
This creamy spinach artichoke dip is warm, cheesy, and easy to make with frozen spinach, canned artichokes, cream cheese, mozzarella, Pecorino Romano, garlic, sour cream, and mayo.
Ingredients
- 3 Tbsp olive oil
- 5 cloves garlic, minced
- 16 oz frozen spinach, thawed, squeezed dry, and chopped
- 2 14-oz cans artichoke hearts, drained, squeezed dry, and chopped
- 12 oz cream cheese, softened
- ¼ cup sour cream
- ½ cup mayonnaise
- ½ cup Pecorino Romano, grated and divided
- 1½ cups mozzarella cheese, shredded and divided
- Salt and black pepper, to taste
Instructions
1. Preheat the oven to 350°F.
2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
3. Stir in the spinach and cook for 2 to 3 minutes, until most of the moisture has evaporated. Season lightly with salt and pepper.
4. In a large mixing bowl, combine the cooked spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, ⅓ cup Pecorino Romano, and 1 cup mozzarella. Mix until well combined.
5. Transfer the dip to an 8×8 baking dish or a 1.5-quart casserole dish and spread it evenly. Sprinkle the remaining ½ cup mozzarella and remaining Pecorino Romano over the top.
6. Bake on the middle rack for about 20 minutes, or until the dip is hot and bubbling around the edges. Broil for about 2 minutes, watching closely, until the top is lightly golden and browned around the edges.
7. Serve warm with tortilla chips, crackers, pita chips, toasted baguette slices, or fresh vegetables.
Notes
- For best results, squeeze as much liquid as possible from the thawed spinach before adding it to the dip. If the spinach or artichokes are too wet, the dip can turn watery.
- For the best golden top, broil the dip for about 2 minutes after baking. Watch closely so the cheese browns without burning.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
