Description
This Creamy Tuscan Dip is a savory, cheesy appetizer blending cream cheese, sour cream, mozzarella, Parmesan, garlic, spinach, and sun-dried tomatoes. Perfectly baked to bubbly perfection, it’s ideal for serving warm alongside sliced bread, baguettes, or crackers for any gathering or snack time.
Ingredients
Scale
Dairy and Cheese
- 8 ounces cream cheese, softened
- ¾ cup sour cream
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Vegetables and Herbs
- 1 teaspoon garlic, minced
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- 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) and spray a 1-quart baking dish with non-stick cooking spray to prevent sticking.
- Combine Cream Cheese and Sour Cream: In a medium-sized bowl, add the softened cream cheese and sour cream, then mix using a hand mixer until the mixture is smooth and creamy.
- Add Cheese and Seasonings: To the creamy base, add minced garlic, garlic powder, salt, shredded mozzarella, grated Parmesan, and Italian seasoning. Mix well to evenly distribute all the flavors.
- Fold in Tomatoes and Spinach: Gently fold in the chopped sun-dried tomatoes and drained spinach until all ingredients are fully combined without overmixing.
- Bake: Spread the prepared mixture evenly into the greased baking dish and bake for 15-20 minutes until the dip is heated through and bubbling.
- Serve: Remove from the oven and serve warm with sliced bread, a baguette, or your favorite crackers for dipping.
Notes
- Ensure spinach is thoroughly drained to avoid excess moisture in the dip.
- You can substitute sun-dried tomatoes with roasted red peppers for a different flavor twist.
- For a richer dip, use full-fat cheeses and sour cream.
- This dip can be prepared a day ahead and baked just before serving.
- Adjust garlic and Italian seasoning quantities according to your taste preference.
