Description
This Fool-Proof Creamy Spinach & Artichoke Dip is a deliciously rich and cheesy appetizer that rivals restaurant versions. Combining tender spinach, tangy artichokes, and a creamy mix of cheeses and seasonings, this baked dip is perfect for parties, game days, or anytime you want a crowd-pleasing snack.
Ingredients
Scale
Vegetables
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
Dairy & Creamy 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 and pepper, to taste
Instructions
- Prepare Ingredients: Thaw the frozen spinach and squeeze out excess moisture thoroughly to avoid a watery dip. Drain and chop the canned artichoke hearts into bite-sized pieces for even texture.
- Mix Base: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy to create the ultimate dip base.
- Add Cheese and Seasonings: Stir in shredded mozzarella and grated Parmesan cheeses along with garlic powder, onion powder, salt, and pepper. Mix well to evenly distribute all ingredients.
- Combine Vegetables: Fold in the prepared spinach and artichokes gently, ensuring the mixture is well blended without breaking up the artichokes too much.
- Transfer to Baking Dish: Pour the mixture into a greased or lined baking dish, spreading it out evenly. Sprinkle a little extra mozzarella cheese on top for a golden, bubbly crust.
- Bake: Preheat your oven to 350°F (175°C) and bake the dip for about 30 minutes, or until it is hot and bubbly with a slightly golden top.
- Serve: Remove from oven and let cool for a few minutes. Serve warm with crackers, bread slices, or fresh veggies for dipping.
Notes
- Ensure the spinach is thoroughly squeezed to prevent a watery dip.
- Using a combination of sour cream and mayonnaise adds a rich, creamy texture.
- Feel free to add a pinch of red pepper flakes for a spicy kick.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
- This dip can also be made ahead and baked right before serving.
