Ingredients
Scale
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Monterey Jack cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Tortilla chips, for serving
- Baguette slices, for serving
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- In a large bowl, combine the squeezed dry spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, sour cream, Parmesan cheese, Monterey Jack cheese, minced garlic, and red pepper flakes (if using). Season with salt and pepper to taste.
- Mix all ingredients thoroughly until well combined.
- Transfer the spinach artichoke mixture to the prepared baking dish. Spread evenly.
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and lightly golden brown on top.
- Remove from oven and let cool slightly before serving. Serve warm with tortilla chips and baguette slices.
Notes
For a richer flavor, use full-fat cream cheese and sour cream. You can also add a layer of shredded mozzarella cheese on top before baking for extra cheesiness. 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 recipe
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg