This baked spinach artichoke dip is a rich and creamy savory appetizer loaded with spinach, artichokes and cheeses then baked until golden and bubbly. It's an irresistible crowd-pleasing dip perfect for any party!
For serving: Crostini, Sliced French bread, Tortilla chips
Instructions
Preheat the oven to 400°F.
In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella, parmesan, garlic, parsley, artichoke hearts, and spinach. Season with salt and pepper.
Spread into a 9-inch pie dish or skillet. Top with remaining 1/2 cup mozzarella. Bake 20 minutes, or until bubbly.
Remove from oven and let cool 5 to 10 minutes. Top with parsley, if desired. Serve warm with crostini, sliced bread, or tortilla chips.
Notes
Spinach: You can use frozen spinach if you'd like. Simply thaw it and squeeze out all the extra liquid first. Artichokes: I use jarred marinated artichoke hearts for the best flavor. Make sure to remove any prickly parts on the artichokes when chopping.Make-ahead: Combine all ingredients in baking dish and then refrigerate up to 24 hours in advance. Let sit at room temperature while the oven heats up. Storage: Store leftovers in a covered container up to 3 days. You can reheat in the microwave in small portions.