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A bubbling hot dish of spinach artichoke dip, freshly baked

Quick way to grow Spinach Artichoke Dip ingredients in 3 steps

While you can't actually "grow" a spinach artichoke dip, this recipe provides a quick and delicious way to prepare one using store-bought ingredients. It's perfect for a last-minute appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dip Ingredients
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 14 ounces canned artichoke hearts, drained and chopped
  • 1 cup mozzarella cheese, shredded
For Serving
  • tortilla chips or crackers

Equipment

  • large bowl
  • oven-safe dish

Method
 

Prepare the Dip
  1. Preheat your oven to 375°F (190°C) and in a large bowl, combine the softened cream cheese, sour cream, mayonnaise, 1/4 cup of Parmesan cheese, and minced garlic, mixing until smooth.
  2. Stir in the thawed and squeezed dry spinach and the chopped artichoke hearts until well combined.
  3. Transfer the mixture to an oven-safe dish, sprinkle with the remaining 1/4 cup Parmesan cheese and the shredded mozzarella cheese, then bake for 20-25 minutes until bubbly and golden brown.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the dip mixture. This dip can be prepared ahead of time and refrigerated; simply add a few extra minutes to the baking time if baking from cold.