Description
A rich and creamy spinach and artichoke dip that’s perfect for parties and gatherings. This baked dip combines tender spinach, tangy artichokes, and a blend of cheeses to create a warm, bubbly appetizer that’s irresistibly flavorful.
Ingredients
Scale
Spinach and Artichoke
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
Dairy and Cheese
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip evenly and achieving a golden, bubbly top.
- Mix creamy ingredients: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper. Mix thoroughly until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Fold in spinach and artichokes: Gently fold the chopped, drained spinach and artichoke hearts into the creamy cheese mixture, making sure the vegetables are evenly distributed without breaking them down too much.
- Transfer to baking dish: Spoon the mixture into a baking dish and spread it out evenly to ensure uniform cooking.
- Bake the dip: Place the dish in the preheated oven and bake for 25-30 minutes, or until the dip is bubbling hot and has a golden brown top.
- Serve warm: Remove from the oven and serve the dip warm with pita chips, crackers, or fresh vegetables for dipping.
Notes
- Make sure to thoroughly drain the spinach and artichokes to prevent a watery dip.
- For extra flavor, consider adding a pinch of crushed red pepper flakes or a squeeze of lemon juice.
- This dip can be prepared ahead of time and refrigerated before baking.
- Feel free to substitute mayonnaise with Greek yogurt for a lighter option.
