Spinach and Artichoke Dip
From MyRecipes courtesy of Christy Aubol.A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing.
Ingredients
- ½ cup sour cream
- ¼ teaspoon ground black pepper
- 3 garlic cloves – minced
- 1 can (14 oz) artichoke hearts – drained and chopped
- 1 package (10 oz) frozen spinach – thawed, drained, and squeezed dry
- 2 packages (8 oz each) cream cheese
- 6 oz (about 1 ½ C) mozzarella cheese – shredded and divided
- 1 oz (about ¼ C) Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Combine first 6 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well.
- Spoon mixture into a broiler-safe 1 ½-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350°F for 30 minutes or until bubbly.
- Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.
Notes
Serves 22 (serving size: about 1/4 cup).