Martha Stewart Spinach Artichoke Dip Recipe
Looking for a crowd-pleaser? The Martha Stewart Spinach Artichoke Dip Recipe is perfect. It is creamy, cheesy, and very savory.
Equipment
- Large mixing bowl
- Baking dish (9-inch).
- Rubber spatula
- Measuring cups and spoons
- .Electric hand mixer.
Ingredients
- 10 oz frozen spinach thawed and squeezed dry.
- 14 oz canned artichoke hearts chopped.
- 8 oz cream cheese softened.
- 1/2 cup sour cream.
- 1/2 cup mayonnaise.
- 1 cup shredded mozzarella cheese.
- 1/2 cup grated Parmesan cheese.
- 2 cloves garlic minced.
- 1/2 tsp salt.
- 1/4 tsp black pepper.
Instructions
- Set your oven to 375°F. Let it warm up fully.
- Combine cream cheese, sour cream, and mayo. Use a mixer for a smooth texture.
- Stir in the garlic, salt, and pepper. Mix well to spread the spices.
- Add the dry spinach and chopped artichokes. Stir gently with a spatula.
- Fold in the Parmesan and half of the mozzarella. This makes it extra stretchy.
- Spread the mix into your baking dish. Sprinkle remaining mozzarella on top. Bake for 25 minutes.
Notes
- Always squeeze the spinach very dry.
- Use full-fat cream cheese for better flavor.
- Fresh garlic tastes better than garlic powder.
- Serve it hot with toasted bread or chips.
- Do not overcook the cheese on top.