Spinach and artichoke dip | Printable Recipe | Bounded by Buns
This creamy and cheesy dip is perfect for your next tortilla or pita chip experience. I also love spreading this on a cracker with a knife.
Ingredients
- 8 ounces frozen spinach, thawed, squeezed
- 14 ounce can baby artichokes, drained, squeezed and chopped
- 8 ounces cream cheese, softened and room temperature
- 1 ⁄ 4 cup sour cream
- 1 ⁄ 4 cup mayonnaise
- 2 garlic cloves, minced or pressed
- 1 ⁄ 2 cup parmesan cheese, shredded
- 1 cup mozzarella cheese, shredded
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