Roasted Garlic Spinach Artichoke Dip

Name: Roasted Garlic Spinach Artichoke Dip
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 2 h 20 min
Ingredients: 3 heads of garlic; 1 8oz block of cream cheese, softened; 3/4 C. sour cream; 1/4 C. mayo; 1 10 oz. bag frozen spinach, drained with as much water squeezed out as possible; 1 can artichoke hearts, drained and chopped; 3/4 C. shredded whole milk mozzarella; 3/4 C. shredded parmesan; 1 tsp. salt; Freshly ground black pepper to taste; Crackers and pita for serving

Snacks & Sides

Feb 9

Written By Bailie Saiz

Spinach Artichoke Dip is one of the most over-played appetizers out there. I get it. But, it comes together with almost no effort AND, all you need to do is throw in loads of roasted garlic like I did here.. and this is no longer your favorite neighborhood restaurant Spin-Dip.

Add this is your Superbowl menu and you will not be sorry! Serve it with your favorite cracker or pita chips and I promise you’ll have a hard time staying away from it.

I’ve shared a few great baking dishes below that come with lids that make transporting your party dish so much easier.

Roasted Garlic Spinach Artichoke Dip

Yield: 8-12

Author: Bailie Saiz

Prep time: 10 MinCook time: 1 H & 5 MInactive time: 1 H & 5 MTotal time: 2 H & 20 M

A step up from your average Spin-Dip with loads of flavor-packed roasted garlic.

Ingredients

3 heads of garlic
1 8oz block of cream cheese, softened
3/4 C. sour cream
1/4 C. mayo
1 10 oz. bag frozen spinach, drained with as much water squeezed out as possible
1 can artichoke hearts, drained and chopped
3/4 C. shredded whole milk mozzarella
3/4 C. shredded parmesan
1 tsp. salt
Freshly ground black pepper to taste
Crackers and pita for serving

Instructions

To roast the garlic, use a sharp knife to cut an entire end off the head to expose the meaty garlic cloves. The garlic should be unpeeled and you will cut the end opposite the root; the root will help hold the whole head of garlic together when cut. Drizzle each head of garlic in olive oil and flakey sea salt, roast on 425 for 35 minutes. Let cool for 20 minutes.
For the dip. Turn your oven down to 350.
In a large bowl, combine the cream cheese, mayo and sour cream. Use a hand mixer (or stand mixer) to combine well.
Squeeze in all the roasted garlic cloves and mix again. Be sure to break up the garlic so there aren't large whole chunks.
Add in all other ingredients and stir together.
Spray a baking dish and pour the mixture in. Bake for 25 minutes, then turning the heat up to broil for 3-5 minutes. Be sure not to over-brown.
Allow to cool for 5-10 minutes and serve with pita chips or crackers.