Spinach and Artichoke Dip

Spinach and Artichoke Dip


  • 1 Package softened cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup grated parmesan cheese
  • 2 1/2 cup mozzarella cheese
  • 1 can artichoke hearts, drained and chopped finely
  • 1-2 cloves garlic
  • 1/2 cup sour cream*
  • 1 package chopped frozen spinach (thawed and squeezed of all moisture).  Package I used was around 22oz package, Pictsweet brand.  
  • 1/2 stick of butter
  • Salt and pepper to taste (1-2 teaspoons each roughly)
  • Red pepper flake to taste (strictly optional)   
* - For creamier dip, add 1/4 cup more sour cream and 2 tablespoons (1/8 cup) half and half or milk.  


1. Preheat oven to 350°

2. Grease a baking dish with butter (liberally).

Yes, leave the excess butter... It just makes it better :)

3. Squeeze all moisture from spinach.

Squeeze with your hand also to remove moisture.  The dryer the better.  

Press spinach in wire strainer. 

The chopped artichoke hearts

4. Mix all the above ingredients in a bowl.  Save 1 cup of mozzarella for the topping.

All ingredients mixed in a mixing bowl

5. Spoon half the mixture to your buttered bowl.  Top with mozzarella and Parmesan. Spoon the remaining mixture over the bottom mixture and the cheese. Top with remaining mozzarella and Parmesan cheese.  Cut 2 tablespoons of butter into cubes to distribute on top of the dip. This makes the top buttery and delicious!  

Here is the first half of the dip and mozzarella and Parmesan on top.


Layer number two with mozzarella, Parmesan, and butter cubes on top. 
An idea of how to cut the butter cubes. 

6. Cover pan with foil. Bake the dip in 350° oven for about 30 min. The dip should be nice and bubbly.

7. Uncover pan.

8. Place your oven in broil mode. Place dip back in oven and broil until the cheese has a nice brown and melted evenly. Keep a look out. This happens pretty fast. Let go for about 5-7 mins until your desired look. I like the cheese to be slightly brown.

Here is the result!  Enjoy!  

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