Cheesy Spinach Artichoke Dip

If you're a spinach artichoke dip lover like me, you're going to LOVE this recipe! It's one of the best I've tried and I can't wait to make it again. There is so much goodness going on in this dip and it is simply irresistible.

I love that this version isn't completely mayo-based and mixes it up a bit with some sour cream and milk. I also love the addition of Monterey Jack cheese with the classic Parmesan. It's so good!

I mean just look at that gooey bite! Could you really resist that? It's also so easy to make and a definite crowd pleaser. Be sure to try it out!

Cheesy Spinach Artichoke Dip

Adapted from Brown-Eyed Baker

1 1/2 cups shredded Monterey Jack cheese, divided

1 1/2 cups shredded Parmesan cheese, divided

6 oz. cream cheese, at room temperature

1/2 cup mayo

1/2 cup sour cream

1/4 cup milk

1/4 cup heavy cream

2 tsp. garlic, minced

1/4 tsp. salt

1/4 tsp. black pepper

2 cups fresh spinach, chopped

1 (14 oz.) can artichoke hearts, drained and finely chopped

1. Preheat the oven to 350 degrees F.

2. In a large bowl, combine 1 cup of Monterey Jack cheese, 1 cup of Parmesan cheese, cream cheese, mayo, sour cream, milk, heavy cream, garlic, salt and pepper. Stir well to combine. Stir in chopped/drained spinach and chopped artichokes. 

3. Spoon the mixture into a greased 1 1/2-quart baking dish. Sprinkle the remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheeses on top.

4. Bake for 30-35 minutes or until bubbly. If desired, broil for 1-2 minutes until brown spots form on top. Watch carefully so it doesn’t burn.

5. Serve warm with tortilla chips, crackers, vegetables or bread slices.

*Leftovers can be stored in the refrigerator, covered, for up to 4 days.