Take the crowd-favorite spinach artichoke dip and give it a Mediterranean makeover. The addition of sun-dried tomatoes adds a chewy texture and a sweet-tart depth that perfectly balances the rich, melted cheese.
Extra Creamy
25 Minutes
Tuscan Flair
Pantry Essentials
- 10 oz Frozen Spinach (thawed & squeezed dry)
- 14 oz Canned Artichoke Hearts (chopped)
- 1/2 cup Sun-Dried Tomatoes (oil-packed, chopped)
- 8 oz Cream Cheese (softened)
- 1/2 cup Sour Cream or Greek Yogurt
- 1 cup Mozzarella & 1/2 cup Parmesan
- 2 cloves Garlic (minced)
- 1 tsp Italian Seasoning
Baking Instructions
- Preheat: Set your oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil or the oil from the sun-dried tomato jar for extra flavor.
- Cream the Base: In a large bowl, beat the softened cream cheese, sour cream, garlic, and Italian seasoning until smooth.
- Fold: Stir in the chopped artichokes, sun-dried tomatoes, and that extremely well-squeezed spinach. Add half of the mozzarella and all of the Parmesan.
- Layer: Spread the mixture evenly into your prepared dish. Top with the remaining mozzarella cheese.
- Bake: Bake for 20-25 minutes until the cheese is bubbling and golden brown.
- Serve: Let it stand for 5 minutes before serving with toasted baguette slices, pita chips, or crunchy veggie sticks.
Pro Tip: The secret to a non-watery dip is the spinach. After thawing, wrap it in a clean kitchen towel and squeeze like your life depends on it! You’ll be shocked at how much water comes out.
