Chicago-Style Spinach & Artichoke Dip Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a large bowl, mix together cream cheese, sour cream, mayonnaise, garlic powder, and onion powder until well combined.
• STEP 3.Add chopped spinach, artichoke hearts, grated Parmesan cheese, and shredded mozzarella cheese to the bowl. Mix well.
• STEP 4.Transfer the mixture to a baking dish and smooth the top with a spatula.
• STEP 5.Bake for 25-30 minutes, or until the dip is hot and bubbly.
• STEP 6.Serve the dip hot with tortilla chips or crusty bread.

Cooking Tips

• Make sure to squeeze out any excess moisture from the chopped spinach to prevent the dip from becoming watery.
• You can use fresh or frozen spinach for this recipe. If using frozen spinach, thaw and squeeze out the excess moisture before adding it to the dip.
• For a spicier kick, you can add a pinch of red pepper flakes or a dash of hot sauce to the dip.

Storage and Serving

• Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dip in the oven or microwave before serving.
• Serve the dip as an appetizer at parties, game nights, or enjoy it as a tasty snack.