New Year's Eve Spinach Artichoke Dip
Hot, bubbly, and gone in minutes. This is the appetizer that nobody can stop eating while we wait for midnight. Wyatt stands next to the dish with a bag of tortilla chips and basically guards it.
-
10
oz
frozen spinach
thawed and squeezed dry
-
14
oz
artichoke hearts
drained and roughly chopped
-
8
oz
cream cheese
softened
-
1/2
cup
sour cream
-
1/2
cup
mayonnaise
-
1
cup
shredded mozzarella
-
1/2
cup
grated Parmesan
-
3
cloves
garlic
minced
-
1/4
teaspoon
red pepper flakes
optional
-
salt and pepper
to taste
-
Preheat oven to 375°F. In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
-
Stir in the squeezed-dry spinach, chopped artichoke hearts, garlic, half the mozzarella, and half the Parmesan. Season with salt, pepper, and red pepper flakes if using.
-
Spread into a 9-inch baking dish or cast iron skillet. Top with remaining mozzarella and Parmesan.
-
Bake 20-25 minutes until bubbly and golden on top. Let it sit 5 minutes before serving — it's molten lava straight out of the oven.
-
Serve with tortilla chips, sliced baguette, or crackers.
Squeeze the spinach REALLY dry — like, wring it out in a clean kitchen towel until nothing comes out. Soggy spinach is the number one reason this dip goes wrong. Ask me how I know.