Description
A creamy, cheesy Spinach Artichoke Dip that’s perfect for parties and gatherings. This warm appetizer combines tender spinach, tangy artichokes, and a blend of cheeses baked until bubbly and golden on top, served best with tortilla chips or toasted bread.
Ingredients
Scale
Spinach and Artichoke
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
Dairy and Cheeses
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Seasoning
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the dip.
- Mix the base: In a large bowl, blend the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and creamy.
- Add the veggies and cheese: Fold in the chopped spinach, artichoke hearts, Parmesan, mozzarella, minced garlic, and black pepper, stirring until everything is well combined.
- Prepare for baking: Transfer the dip mixture into a baking dish and spread it out evenly for uniform cooking.
- Bake the dip: Place the dish in the oven and bake for 25-30 minutes until the dip is bubbly and the top is golden brown.
- Serve warm: Enjoy the dip hot, paired with tortilla chips or toasted bread for dipping.
Notes
- Be sure to drain the spinach and artichokes thoroughly to avoid a watery dip.
- For a spicier version, add a pinch of red pepper flakes to the mix.
- This dip is delicious when made ahead and reheated in the oven.
- Leftovers can be stored in the refrigerator for up to 3 days.
