Description
A creamy, cheesy dip featuring artichoke hearts and spinach, similar to the restaurant version.
Ingredients
Scale
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Romano cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie plate or small baking dish.
- In a large bowl, combine the squeezed dry spinach, chopped artichoke hearts, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, Romano cheese, minced garlic, salt, and pepper.
- Mix all ingredients well until fully combined.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 25 to 30 minutes, or until the dip is hot and the top is lightly golden brown.
- Let the dip cool for 5 minutes before serving warm with tortilla chips, pita bread, or crackers.
Notes
- For a richer flavor, you can add a dash of nutmeg to the mixture.
- If the top browns too quickly, loosely cover the dish with aluminum foil for the last 10 minutes of baking.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 14
- Cholesterol: 60
Keywords: artichoke spinach dip, olive garden dip, copycat recipe, cheesy dip, appetizer