Cheesy Spinach Artichoke Dip

🧂 Ingredients

• 5 to 6 ounces fresh spinach, chopped
• 14 ounces canned artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened and cubed
• 1/3 cup mayo
• 1 Tablespoon minced white or yellow onion

  sub. 1/4 teaspoon onion powder
• 2 cloves garlic, minced

  sub. 1/2 teaspoon garlic powder
• 1 teaspoon hot sauce

  or to taste
• 1/4 teaspoon red pepper flakes
• 1 cup shredded parmesan, divided
• salt and pepper

  to taste
• 1/2 cup shredded mozzarella

  or more, if desired

Instructions

• 1 Let the block of cream cheese stand at room temperature 30 to 45 minutes before
  beginning.
• 2 Preheat oven to 400 degrees F. Grease or spray a 2 quart dish and set aside.
• 3 In a large bowl, combine the softened cream cheese with the mayo until smooth.
• 4 Stir in the onion, garlic, hot sauce, red pepper flakes, and 3/4 cup of the
  parmesan. Season with salt and pepper to taste and mix until well blended.
• 5 Fold in the chopped artichokes and spinach until everything is fully
  incorporated and creamy. Spoon mixture into the prepared dish and top with the
  mozzarella and remaining 1/4 cup parmesan.
• 6 Bake, uncovered, for 20 to 25 minutes until dip is hot and bubbly, and cheeses
  are golden brown.
• 7 Serve warm as desired. Store cooled leftovers in an airtight container in the
  fridge up to 4 days.

Nutrition Info