Description
This Creamy Tuscan Dip is a rich and flavorful appetizer that blends the creamy textures of cheese with the savory notes of sun-dried tomatoes and spinach. It’s an easy-to-make dip that’s perfect for any gathering.
Ingredients
Units
Scale
- 8 ounces cream cheese, softened
- 3/4 cup sour cream
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon garlic, minced
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/3 cup sun-dried tomatoes, drained and chopped
- 6 ounces spinach, thawed and drained
Instructions
- Prepare Oven and Dish: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray a 1-quart baking dish with non-stick cooking spray and set aside.
- Cream Cheese Mixture: In a medium-sized bowl, add the softened cream cheese and sour cream. Mix with a hand mixer and blend until smooth.
- Add Seasonings and Cheeses: Add the minced garlic, garlic powder, salt, shredded mozzarella cheese, grated Parmesan cheese, and Italian seasoning.
- Fold in Tomatoes and Spinach: Fold in the drained and chopped sun-dried tomatoes and the thawed and drained spinach until well combined.
- Bake: Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes, or until it is heated throughout and bubbly.
- Serve: Serve warm with sliced bread, a baguette, or crackers.
Notes
- Ensure the spinach is thoroughly drained to avoid a watery dip.
- You can use fresh spinach instead of frozen, but cook it down and squeeze out excess moisture.
- For a spicier dip, add a pinch of red pepper flakes.
- This dip can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: ¼ cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
