This warm dip combines spinach, tender artichokes and a creamy cheese base. The top turns golden while the center stays scoopable. Drain the vegetables carefully so the dip bakes up rich rather than watery.
Serves 8 as a snack • Prep: 15 minutes • Cook: 25 minutes
Ingredients
- 8 oz (225 g) cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella, divided
- ½ cup grated Parmesan
- 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry
- 1 can (14 oz/400 g) artichoke hearts in water, drained and chopped
- 2 garlic cloves, minced
- ¼ teaspoon pepper
- Crackers or toasted bread, for serving
Instructions
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