Spinach Artichoke Dip Recipe
A creamy, cheesy spinach and artichoke dip that's easy to make in the oven or slow cooker.
Servings: 4 servings
Ingredients
- 14 ounces artichoke hearts drained and chopped
- 2 cups fresh spinach chopped (or use 1 (10-ounce) package frozen chopped spinach, thawed and drained well)
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise or sour cream or Greek yogurt
- 2 cups Parmesan cheese grated, divided (reserve 1/2 cup for topping)
- 1/2 cup mozzarella cheese
- 1 teaspoon Stone House Seasoning
Instructions
- Preheat the oven to 350°F (175°C) if baking.
- Prepare ingredients: drain and chop the artichoke hearts, thaw and thoroughly drain or squeeze excess moisture from frozen spinach if using, and soften the cream cheese.
- In a mixing bowl, combine the softened cream cheese, mayonnaise (or sour cream/Greek yogurt), 1½ cups grated Parmesan, mozzarella, chopped artichoke hearts, chopped spinach, and Stone House Seasoning. Mix until smooth and evenly combined.
- Reserve 1/2 cup grated Parmesan for the topping, then transfer the mixture into a shallow baking dish (or into a 3-quart slow cooker if using).
- If baking, sprinkle the reserved 1/2 cup Parmesan over the top and bake in the preheated oven for 20 minutes, until bubbly and lightly golden; serve warm with chips, crackers, or vegetables.
- If using a slow cooker, cook on low for 2 hours or on high for 1 hour, checking occasionally to avoid overcooking; serve warm with chips, crackers, or vegetables.
Equipment
- Mixing Bowl
- spatula or spoon
- shallow baking dish (about 1 to 1.5 quart)
- slow cooker (optional)
- Measuring cups and spoons
Notes
- Use well-drained spinach to prevent a watery dip.
- Reserve 1/2 cup Parmesan for a cheesy topping.
- You can substitute sour cream or Greek yogurt for the mayonnaise.
- For frozen spinach, squeeze out excess moisture after thawing.
- Check slow cooker frequently to prevent overcooking.