Description
This Fool-Proof Creamy Spinach & Artichoke Dip is a rich, flavorful appetizer that’s better than restaurant style. It’s creamy, cheesy, and perfectly seasoned, making it ideal for parties or casual gatherings. Baked to bubbly perfection with a golden top, this dip combines spinach, artichokes, and a blend of cheeses with a delicious sour cream and mayonnaise base.
Ingredients
Scale
Vegetables
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
Dairy & Cream Base
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/4 cup grated Parmesan cheese
Seasonings
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the dip ingredients.
- Combine Ingredients: In a large mixing bowl, add the thawed and drained spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the mixture is thick, creamy, and evenly blended.
- Transfer to Baking Dish: Spread the mixture evenly into a suitable baking dish, smoothing the top with a spatula to create an even layer.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The dip should be bubbly throughout with a lightly golden brown top when done.
- Cool and Serve: Remove the dip from the oven and let it cool for about a minute to prevent burning. Serve warm with crackers, bread, or fresh vegetables.
Notes
- Ensure the spinach is well-drained to prevent adding excess moisture to the dip.
- Softening the cream cheese before mixing helps achieve a smooth, creamy texture.
- For an extra cheesy top, sprinkle additional mozzarella on before baking.
- This dip can be prepared ahead of time and baked just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
