Description
This creamy spinach and artichoke dip is a rich, cheesy appetizer perfect for parties and gatherings. Combining the delightful flavors of tender spinach, tangy artichoke hearts, and a blend of cheeses, this baked dip offers a warm, bubbly treat that pairs wonderfully with pita chips, crackers, or fresh vegetables.
Ingredients
Scale
Base Ingredients
- 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
Seasoning
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Mix Creamy Base: 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.
- Incorporate Vegetables: Gently fold in the thawed and drained spinach along with the chopped artichoke hearts, ensuring even distribution without breaking up the ingredients too much.
- Prepare Baking Dish: Transfer the combined mixture into an appropriate baking dish, spreading it out evenly to ensure consistent cooking.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is bubbly and the top is golden brown.
- Serve Warm: Remove from the oven and serve the dip warm alongside pita chips, crackers, or fresh vegetables for dipping.
Notes
- Make sure to thoroughly drain and squeeze out excess moisture from the spinach to prevent a watery dip.
- You can substitute mayonnaise with Greek yogurt for a tangier and healthier alternative.
- For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the mixture.
- This dip can be prepared a day in advance; simply refrigerate and bake before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
