Cheesy Spinach Artichoke Dip

If you're a spinach artichoke dip lover like me, you're going to LOVE this recipe! It's one of the best I've tried and I can't wait to make it again. There is so much goodness going on in this dip and it is simply irresistible.
I love that this version isn't completely mayo-based and mixes it up a bit with some sour cream and milk. I also love the addition of Monterey Jack cheese with the classic Parmesan. It's so good!
I mean just look at that gooey bite! Could you really resist that? It's also so easy to make and a definite crowd pleaser. Be sure to try it out!

Cheesy Spinach Artichoke Dip
Adapted from Brown-Eyed Baker
1 1/2 cups shredded Monterey Jack cheese, divided
1 1/2 cups shredded Parmesan cheese, divided
6 oz. cream cheese, at room temperature
1/2 cup mayo
1/2 cup sour cream
1/4 cup milk
1/4 cup heavy cream
2 tsp. garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
6 oz. (about 3/4 cup) frozen chopped spinach, thawed and excess moisture squeezed out
1 (14 oz.) can artichoke hearts, drained and finely chopped

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine 1 1/4 cups of Monterey Jack cheese, 1 1/4 cups of Parmesan cheese, cream cheese, mayo, sour cream, milk, heavy cream, garlic, salt and pepper. Stir well to combine. Stir in chopped/drained spinach and chopped artichokes. 
3. Spoon the mixture into a greased 1 1/2-quart baking dish. Sprinkle the remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheeses on top.
4. Bake for 30 minutes until bubbly. If desired, broil for 1-2 minutes until brown spots form on top. Watch carefully so it doesn’t burn.
5. Serve warm with tortilla chips, crackers, vegetables or bread slices.

*Leftovers can be stored in the refrigerator, covered, for up to 4 days.

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