Description
This Creamy Spinach and Artichoke Dip is a rich, cheesy appetizer perfect for parties or cozy nights at home. Made with a blend of cream cheese, sour cream, mayonnaise, and cheeses, combined with tender spinach and artichoke hearts, it bakes to a golden bubbly perfection. Serve warm with chips, crackers, or fresh veggies for a crowd-pleasing snack.
Ingredients
Scale
Main Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure a hot environment for baking the dip evenly.
- Mix Base Ingredients: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, salt, and pepper. Mix thoroughly until the mixture becomes smooth and creamy.
- Add Vegetables: Gently fold in the thawed, drained chopped spinach and the drained, chopped artichoke hearts. Make sure they are evenly incorporated without overmixing.
- Transfer to Baking Dish: Spoon the prepared mixture into a baking dish and spread it out evenly to promote even cooking.
- Bake the Dip: Place the dish in the preheated oven and bake for 25-30 minutes or until the top is bubbly and golden brown, indicating the dip is hot and fully cooked.
- Serve Warm: Remove from the oven and serve immediately with pita chips, crackers, or fresh vegetable sticks for dipping.
Notes
- Be sure to thoroughly drain the spinach and artichokes to avoid watery dip.
- For added flavor, sprinkle a little extra Parmesan cheese on top before baking.
- This dip can be prepared a day ahead and baked just before serving.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Try adding a pinch of red pepper flakes for a subtle heat twist.
