Description
This creamy spinach and artichoke dip is a warm, cheesy appetizer that’s perfect for parties or casual snacking. Featuring a blend of spinach, artichoke hearts, cream cheese, and a melty mix of mozzarella and Parmesan cheese, this dip is baked until bubbly and golden, delivering rich and comforting flavors in every bite.
Ingredients
Scale
Vegetables
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cloves garlic, minced
Dairy
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip evenly.
- Mix the creamy base: In a large bowl, combine cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper. Stir thoroughly until the mixture is smooth and creamy.
- Add spinach and artichokes: Gently fold in the chopped spinach and artichokes into the cheese mixture, ensuring they are evenly distributed without overmixing.
- Transfer to baking dish: Spread the mixture evenly into a baking dish, smoothing the surface for uniform cooking.
- Bake the dip: Place the dish in the preheated oven and bake for 25-30 minutes until the dip is bubbly and has developed a golden top layer.
- Serve warm: Remove from oven and serve the dip warm with pita chips, crackers, or fresh vegetables for dipping.
Notes
- You can substitute mayonnaise with Greek yogurt for a tangier, lighter version.
- Ensure the spinach is well-drained to prevent excess moisture in the dip.
- To add extra flavor, try mixing in a pinch of crushed red pepper flakes or a dash of smoked paprika.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a crispier top, broil the dip for 2-3 minutes after baking, watching closely to avoid burning.
