Description
A creamy, flavorful no-cook Spinach Artichoke Dip combining cream cheese, sour cream, parmesan, mozzarella, artichoke hearts, and spinach for an easy party appetizer.
Ingredients
Scale
Dip Ingredients
- 1 8 ounce package cream cheese (softened)
- 1 cup sour cream (8 ounces)
- 1/4 cup finely shredded parmesan cheese
- 1 8 ounce package shredded mozzarella cheese
- 1 12 ounce can artichoke hearts (drained and chopped)
- 1 10 ounce package frozen spinach (thawed and squeezed dry)
- 1/4 tsp onion powder
- Salt and pepper (to taste)
Instructions
- Mix Cream Cheese and Cheeses: In a medium bowl, stir together the softened cream cheese, shredded parmesan, shredded mozzarella, and sour cream until fully combined and smooth.
- Add Vegetables: Stir in the drained and chopped artichoke hearts and the thawed, squeezed dry spinach. Mix well to evenly distribute the ingredients.
- Season the Dip: Add the onion powder, then season with salt and black pepper to taste. Stir thoroughly to incorporate the seasonings.
- Serve: Transfer the dip to a bread bowl or serving bowl and serve with French bread slices or your choice of crackers or veggies for dipping.
Notes
- This dip is served cold or at room temperature—no cooking required.
- For a warm variation, bake in a preheated 350°F oven for 20 minutes until bubbly and golden on top.
- Make sure to squeeze excess water from the spinach to prevent the dip from becoming watery.
- Can be made a day ahead; cover and refrigerate to allow flavors to meld.
- Great for parties, game days, or as an appetizer.
