Description
This Creamy Tuscan Dip blends rich cream cheese and sour cream with mozzarella, Parmesan, sun-dried tomatoes, and spinach, seasoned with garlic and Italian herbs. Baked to bubbly perfection, it’s an irresistible warm dip perfect for serving with bread or crackers at any gathering.
Ingredients
Scale
Base
- 8 ounces cream cheese, softened
- ¾ cup sour cream
Cheese and Seasonings
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon garlic, minced
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
Vegetables
- 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). Spray a 1-quart baking dish with non-stick cooking spray and set it aside to prevent sticking.
- Combine Cream Cheese and Sour Cream: In a medium-sized mixing bowl, add the softened cream cheese and sour cream. Use a hand mixer to blend them together until smooth and creamy.
- Add Cheese and Seasonings: To the cream cheese mixture, add the minced garlic, garlic powder, salt, shredded mozzarella, grated Parmesan, and Italian seasoning. Mix well to combine all the flavors evenly.
- Fold in Tomatoes and Spinach: Gently fold in the chopped sun-dried tomatoes and thawed, drained spinach to preserve their texture while incorporating them evenly.
- Spread in Baking Dish: Spread the dip mixture evenly into the prepared baking dish, smoothing the top with a spatula for an even bake.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes until the dip is hot throughout and bubbly on top.
- Serve Warm: Remove from the oven and serve warm. Enjoy this creamy Tuscan dip with sliced bread, a baguette, or a selection of crackers for dipping.
Notes
- For best results, ensure the spinach is thoroughly drained to avoid excess moisture in the dip.
- You can substitute sun-dried tomatoes packed in oil for extra richness.
- Feel free to add a pinch of red pepper flakes if you like a hint of heat.
- This dip can be prepared a day ahead and baked just before serving.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
