This rich and flavorful spinach and artichoke dip is elevated with a blend of specialty cheeses, making it perfect for sharing or as an appetizer. Ideal for small restaurants and cafes, it provides a tasty option that can be made in bulk, maximizing your kitchen's efficiency and profitability. Prep 15 min · Cook 30 min · Total 45 min · Serves 20 · Beginner Ingredients 2 lbs cream cheese (softened) 1 cup sour cream (for creaminess) 1 cup mayonnaise (adds richness) 1 lb fresh spinach (chopped, can substitute with frozen) 2 cans artichoke hearts (drained and chopped) 1 cup Parmesan cheese (freshly grated for best flavor) 1 cup Mozzarella cheese (shredded) 3 cloves garlic (minced) 1 teaspoon salt (to taste) 1 teaspoon black pepper (to taste) 2 tablespoons olive oil (for sautéing) Instructions Preheat the oven to 350°F (175°C). In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. (1 min) Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat. (4 min) In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth. Stir in wilted spinach, artichokes, Parmesan cheese, and Mozzarella cheese. Season with salt and pepper. Transfer the mixture to a baking dish and spread evenly. Bake in the preheated oven for 25-30 minutes until bubbly and golden on top. (30 min) Serve warm with tortilla chips, sliced baguette, or vegetable dippers. Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
