Printable Make-Ahead Spinach Artichoke Dip Recipe Card
Ingredients
- 10 oz frozen spinach, thawed, drained, and chopped
- 2 cups sour cream
- 8 oz cream cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1-14 oz can artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- salt and pepper, to taste
Instructions
- Thaw and thoroughly drain the frozen spinach.
- In a large bowl, combine all of the ingredients together.
- Place in a large resealable freezer bags. Remove any excess air, lay flat and freeze for up to 3 months.
To Bake:
- Thaw the frozen dip in the fridge overnight, then spread it into an 8"x8" pan. Preheat the oven to 350ºF and bake for 20-25 minutes, or until heated through and bubbly.
Notes
- This recipe makes about 2 large resealable freezer bags of dip.
- You can also cook this dip in the crockpot on low for about 2-3 hours.