Ingredients
Scale
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Pita chips, bread slices, or vegetable sticks for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the thawed spinach, chopped artichokes, mayonnaise, sour cream, mozzarella, Parmesan, minced garlic, red pepper flakes, salt, and pepper. Mix well until smooth and creamy.
- Transfer the mixture to a greased baking dish (8×8-inch or similar).
- Bake in the preheated oven for 20-25 minutes, until bubbly and golden brown on top.
- Remove from oven, let cool slightly, then garnish with extra Parmesan or parsley if desired.
- Serve hot with pita chips, baguette slices, or vegetable sticks for dipping.
Notes
- For a gluten-free version, use gluten-free bread or crackers for serving.
- You can prepare the dip ahead of time, refrigerate, and bake just before serving.
- Adjust spice level by adding more or less red pepper flakes to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of the dip (about 1/2 cup)
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg