Description
This creamy Marry Me Dip bakes bubbly with sun‑dried tomatoes, spinach, mozzarella, and Parmesan. It delivers rich, garlicky flavor perfect for any gathering.
Ingredients
- 8 ounces cream cheese, softened
- 3/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup oil‑packed sun‑dried tomatoes, drained and finely chopped
- 2 cups fresh baby spinach, roughly chopped
- 2 tablespoons finely chopped fresh basil
- Pita chips for serving
- Toasted baguette slices for serving
- Tortilla chips for serving
- Veggie sticks for serving
Instructions
- Heat your oven to 375°F. Lightly grease an 8×8‑inch or similar 1–1.5 quart baking dish.
- Combine cream cheese, sour cream, mozzarella, Parmesan, garlic, Italian seasoning, paprika, red pepper flakes, black pepper, and salt in a large bowl until smooth. This is your base.
- Fold in the chopped sun‑dried tomatoes, spinach, and basil until the mixture is evenly distributed.
- Spread the dip mixture into your prepared baking dish.
- Bake for 18–22 minutes until the dip is hot and bubbling around the edges with fully melted cheese.
- For a browned top, broil for 1–2 minutes. Watch this step closely so it does not burn.
- Let the dip stand for 5 minutes to set before serving warm with your choice of chips, bread, or vegetables.
Notes
- Drain sun‑dried tomatoes thoroughly to prevent an oily dip.
- Use room‑temperature cream cheese for the smoothest base possible.
- Chop the spinach small for even mixing and neat scooping.
- Broil only briefly to achieve a golden top without overcooking the center.
- Allow the dip to rest briefly; this helps it thicken for cleaner scoops.
- For a heartier option, you can add cooked chicken, ensuring it reaches 165°F internal temperature.
- Store leftovers covered in the fridge for up to 4 days.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat, bake covered at 325°F for 12–15 minutes. Uncover for the last 2–3 minutes to re-crisp the top.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American