The Best Spinach Artichoke Dip


▢ 8 oz cream cheese , softened
▢ ⅔ cup sour cream
▢ ⅓ cup mayonnaise
▢ 2 cloves garlic minced
▢ 1 ½ cups shredded mozzarella cheese divided
▢ ½ cup fresh shredded parmesan cheese
▢ ½ cup shredded gruyere cheese
▢ 10 oz frozen chopped spinach defrosted and squeezed dry
▢ 14 oz marinated artichoke hearts chopped

For Serving

▢ 1 baguette optoinal
▢ olive oil


Preheat oven to 375 degrees F.
In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
Place into a 9×9 casserole dish (or deep dish pie plate) and top with remaining 1/2 cup mozzarella cheese.
Bake 25-30 minutes or until bubbly and cheese is browned.
Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.


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