Description
A creamy and flavorful Spinach Artichoke Dip that’s perfect for parties and gatherings. This warm, cheesy dip combines tender spinach, tangy artichokes, and a blend of cheeses baked to gooey perfection. Serve it with tortilla chips, crackers, or toasted baguette slices for a crowd-pleasing appetizer.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp garlic, minced (1 clove)
- 2/3 cup (76g) finely shredded parmesan cheese
- 1/2 cup (56g) finely shredded mozzarella cheese
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, drained and chopped
- 6 oz frozen spinach, thawed and squeezed to drain excess liquid
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and spray a small 1-quart baking dish with non-stick cooking spray to prevent sticking.
- Mix Base Ingredients: In a mixing bowl, thoroughly stir together the softened cream cheese, sour cream, mayonnaise, minced garlic, shredded parmesan, shredded mozzarella, and pepper until well combined and smooth.
- Add Vegetables: Gently fold in the chopped artichoke hearts and drained spinach, ensuring they are evenly distributed throughout the mixture.
- Bake Dip: Spread the mixture evenly into the prepared baking dish, then bake in the preheated oven for about 20 minutes or until the dip is heated through and melty.
- Serve Warm: Remove from the oven and serve the dip warm with tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- For a smoother dip, let the cream cheese come to room temperature before mixing.
- Make sure to thoroughly drain both the spinach and artichokes to prevent excess moisture from thinning out the dip.
- Substitute Greek yogurt for sour cream to reduce fat.
- To add extra flavor, sprinkle some extra parmesan or mozzarella on top before baking.
- This dip can be made a day ahead and refrigerated; just warm before serving.
