Description
This creamy Tuscan dip is a rich and flavorful appetizer, blending cream cheese, sour cream, mozzarella, Parmesan, sun-dried tomatoes, and spinach with Italian seasonings. Perfectly baked until bubbly, it pairs beautifully with bread, baguette slices, or crackers for a delightful party starter or snack.
Ingredients
Scale
Base Ingredients
- 8 ounces cream cheese, softened
- ¾ cup sour cream
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Seasonings
- 1 teaspoon garlic, minced
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
Add-ins
- â…“ cup sun-dried tomatoes, drained and chopped
- 6 ounces spinach, thawed and drained
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when your dip mixture is prepared.
- Prepare Baking Dish: Spray a 1-quart baking dish with non-stick cooking spray to prevent sticking, then set it aside.
- Combine Cream Cheese and Sour Cream: In a medium bowl, add the softened cream cheese and sour cream, setting the foundation for a creamy texture.
- Blend Until Smooth: Using a hand mixer, blend the cream cheese and sour cream together until the mixture is silky and lump-free.
- Add Cheese and Seasonings: Incorporate the minced garlic, garlic powder, salt, shredded mozzarella, grated Parmesan, and Italian seasoning into the cream cheese mixture and mix well.
- Fold in Tomatoes and Spinach: Gently fold in the chopped sun-dried tomatoes and thawed, drained spinach until evenly combined throughout the mixture.
- Spread in Baking Dish: Transfer the entire mixture into the prepared baking dish, spreading it evenly for consistent baking.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the dip is heated through and bubbling around the edges.
- Serve Warm: Remove from oven and serve the dip warm alongside sliced bread, baguette, or your favorite crackers for dipping.
Notes
- Ensure the cream cheese is softened to help with smooth blending.
- Thaw and thoroughly drain the spinach to prevent excess moisture in the dip.
- You can substitute fresh garlic for garlic powder if desired for a stronger flavor.
- This dip can be made ahead, stored covered in the refrigerator, and baked just before serving.
- For a spicier variation, add a pinch of red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
