Real Recipes From Real Home Cooks ®

t's hot spinach artichoke dip

Recipe by
Teresa G.
Here, KY

This is my own variation on the classic spinach artichoke dip. I could eat this stuff with a spoon! Hubby hates spinach, but he gives it a thumbs up! Perfect for St. Patty's day.

yield 8 -10
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For t's hot spinach artichoke dip

  • 8 oz
    cream cheese (1 brick,) softened
  • 2 or 3 clove
    roasted garlic, minced (approx. 1/2 tablespoon) see note*
  • 1/3 c
    mayonnaise (dukes preferred)
  • 1/3 c
    sour cream
  • 1 pinch
    sea salt
  • 1/2 tsp
    black pepper (freshly ground tellicherry preferred)
  • 1/2 c
    parmesan cheese, freshly grated
  • 1 1/2 c
    shredded mozzarella cheese, divided
  • 10 oz
    frozen chopped spinach, thawed and squeezed dry in paper towels
  • 1 jar
    marinated quartered artichoke hearts (12 oz.,) drained and chopped

How To Make t's hot spinach artichoke dip

  • 1
    *NOTE: To roast garlic cut the top off of 1 bulb, place on a square of aluminum foil, drizzle with a little olive oil and sprinkle with a little salt and pepper. Tightly wrap garlic bulb in the foil; bake at 425 degrees F for 45 minutes or until garlic is very soft.
  • 2
    Gather and prep all ingredients. Preheat oven to 375 degrees F.
  • 3
    Use butter, or butter flavored cooking oil spray, to grease an 8"x8" baking dish.
  • 4
    By hand or with hand mixer, in an average size mixing bowl, beat cream cheese and garlic until smooth and well blended; beat in mayonnaise, then beat in sour cream, salt and pepper until fairly smooth.
  • 5
    (If using mixer, now is the time to clean off beaters and switch to a sturdy spoon.)
  • 6
    Mixing well after each addition, add parmesan cheese, 1/2 cup of the mozzarella cheese, spinach and artichokes.
  • 7
    Spoon mixture into prepared dish and smooth it out. Sprinkle remaining mozzarella evenly over top.
  • Hot spinach artichoke dip.
    Bake at 375 degrees F for 1/2 hour, until cheese is melted and is brown and bubbly around the edges.
  • Tortilla chip dipped into hot spinach artichoke dip.
    Serve hot with assorted sturdy chips, crackers, veggies etc... Cover and refrigerate leftovers. May reheat.