Ingredients
Dip Ingredients
- 8 ounces cream cheese, softened
- ¼ cup mayonnaise
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- ¼ cup finely chopped fresh basil
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups raw spinach, roughly chopped
- 1 cup grated Mozzarella cheese, divided
Serving Suggestions
- Crostini, crackers, or corn chips, for serving
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and position the oven rack in the center to ensure even cooking.
- Mix Ingredients: In a medium bowl, blend together softened cream cheese, mayonnaise, grated Parmesan, minced garlic, chopped fresh basil, garlic powder, sea salt, chopped artichoke hearts, roughly chopped spinach, and half of the grated mozzarella cheese until well combined.
- Transfer to Baking Dish: Spread the mixture evenly into an ovenproof skillet or an 8x8-inch baking dish, smoothing the top.
- Add Topping: Sprinkle the remaining half cup of mozzarella cheese evenly over the top of the dip mixture to create a cheesy crust.
- Bake: Bake in the preheated oven for approximately 30 minutes, or until the cheese is lightly browned and the dip is bubbly around the edges.
- Serve: Allow the dip to cool slightly and serve warm or at room temperature with crostini, crackers, or corn chips for dipping.
- Store Leftovers: Refrigerate any leftovers in an airtight container for up to 4 days.
Notes
- For a smoother dip, you can blend the mixture before baking.
- Use fresh spinach for best flavor, but frozen spinach (thawed and drained) can be substituted.
- To make it spicier, add a pinch of red pepper flakes.
- This dip can be kept warm in a small slow cooker during parties.
- Serve with a variety of dippers such as toasted bread, pita chips, or vegetable sticks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
