Baked Spinach and Artichoke Dip


1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
1 (14 oz.) can artichoke hearts, drained and chopped
2 cloves garlic, minced
1 c. mayonnaise
1/2 c. sour cream
1 (8 oz.) package cream cheese, softened
1 T. lemon juice
3/4 c. grated parmesan cheese
1-1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees. Spray a small casserole dish with cooking spray.

In a bowl place the cream cheese, sour cream and mayonnaise. Beat until smooth. Mix in garlic, lemon juice, artichoke hearts, spinach, mozzarella and 1/2 cup Parmesan cheese.

Spread evenly into baking dish. Sprinkle remaining 1/4 cup Parmesan cheese on top.

Bake uncovered for 20 to 25 minutes until slightly brown and bubbly.

You can also hollow out a loaf of sourdough bread and place mixture in the center. Wrap in foil and bake on a cookie sheet until bread gets a little crispy and dip is warmed through. Serve right away with extra sliced fresh bread for dipping.

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