Artichoke-Spinach Dip
Artichoke-Spinach Dip
Artichoke-Spinach Dip
Artichoke-Spinach Dip
Artichoke-Spinach Dip

Spinach Artichoke Dip

David Venable

Now you can make this restaurant favorite in your own kitchen. Serve with chips, bread, veggies, or a combination.

Ingredients

  • 1 (8-oz) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Romano cheese, grated
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • Salt and pepper to taste
  • 1 (14-oz) can artichoke hearts, drained and chopped
  • 1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/3 cup mozzarella cheese, shredded
  • Bread bowl or pita chips (optional, for serving)

Directions

Preheat the oven to 350°F. Lightly grease a 1-qt baking dish.
Mix together the cream cheese, mayonnaise, Parmesan, Romano, garlic, basil, garlic salt, salt, and pepper. Gently stir in the artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella on top.
Bake for 25 minutes, until bubbly and lightly browned on top. Transfer the dip to a bread bowl (if using) or serve warm with pita chips or small toast.
*Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.

Cook's Notes

Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead.

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