Cheesy Spinach Artichoke Dip
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 8-ounce block cream cheese (softened)
- ¼ cup mayonnaise
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 clove garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 14-ounce can artichoke hearts (drained and chopped)
- 6 ounces frozen spinach (thawed and drained well)
Method
- Preheat your oven to 350°F (180°C), or 160°C fan oven.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan, mozzarella, minced garlic, salt, and pepper. Mix until well blended.
- Squeeze out as much moisture as you can from the thawed spinach and add it to the mixture.
- Add the chopped artichoke hearts to the mixture and stir until well incorporated.
- Transfer the mixture to a baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the top starts turning golden and it's bubbly.
- Allow the dip to cool for a few minutes before serving with tortilla chips.