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Cauldron Spinach Artichoke Dip with Tortilla Chips
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Oven-safe Dish
  • Oven

Ingredients
  

  • 8 ounces cream cheese, softened
  • 1 cup frozen spinach, thawed and drained
  • 1/2 cup chopped artichoke hearts, drained
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, for serving

Instructions
 

  • Preheat the oven to 375 degrees. In a mixing bowl, combine the softened cream cheese, sour cream, minced garlic, salt, and black pepper until smooth.
  • Stir in the drained spinach and chopped artichoke hearts until evenly mixed.
  • Add the mozzarella cheese and Parmesan cheese and fold them into the mixture.
  • Transfer the dip to a small oven-safe dish or cauldron-style bowl. Bake for 20 minutes until the top is lightly golden and the dip is hot throughout.
  • Remove from the oven and serve right away with tortilla chips on the side.

Notes

Make the dip a day ahead and store it covered in the fridge, then bake just before serving so it stays warm longer at the party. If the dip thickens too much after baking, stir in a spoonful of sour cream to loosen it. Leftovers reheat well in a 350 degree oven for 10 minutes.
Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Oven-safe Dish, Oven