This spinach artichoke dip is a mix of freshly cooked spinach, artichoke hearts and three types of cheese, all baked to golden brown perfection. A classic party snack that always gets rave reviews from family and friends.
Steam or saute the spinach until wilted. Let cool, then wring out all the excess water. Coarsely chop the spinach.
Preheat the oven to 375 degrees F. Coat a small baking dish or skillet with cooking spray.
Place the cream cheese, sour cream, cooked spinach, artichoke hearts, garlic, salt, pepper, parmesan cheese and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
Spread the spinach mixture into the prepared dish. Top with remaining shredded mozzarella cheese.
Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
Sprinkle with chopped parsley, then serve immediately with bread, crackers and vegetables.
Video
Notes
The most important part of making this recipe is to be sure all of the water is removed from your cooked spinach. You can squeeze the spinach between your fingers to remove the liquid, press it in a potato ricer, or wrap the spinach in a few layers of paper towels to wring out all the liquid.
I prefer to use freshly cooked spinach for this dip. You can use frozen spinach in a pinch, but I find that frozen spinach has a stringier texture.