Ingredients
Scale
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese, divided
- 1/2 cup grated Monterey Jack cheese
- 1/4 cup grated mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Tortilla chips, for serving
- Vegetable crudités, for serving
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- In a large bowl, combine the squeezed spinach, chopped artichoke hearts, mayonnaise, sour cream, 3/4 cup of the Parmesan cheese, Monterey Jack cheese, mozzarella cheese, minced garlic, and red pepper flakes (if using). Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese evenly over the top.
- Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden brown.
- Remove from oven and let cool slightly before serving. Serve warm with tortilla chips and vegetable crudités.
Notes
For a richer flavor, use full-fat mayonnaise and sour cream. You can also add a splash of hot sauce for extra heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dip
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg