Description
This Creamy Spinach and Artichoke Dip is a classic, rich, and cheesy appetizer perfect for parties and gatherings. Made with a blend of cream cheese, sour cream, mayonnaise, and an irresistible mix of spinach, artichokes, and cheeses, this dip is baked to bubbly perfection and served warm with your favorite dippers like pita chips, crackers, or fresh vegetables.
Ingredients
Scale
Dip Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 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 evenly and thoroughly.
- Mix Dairy and Seasonings: In a large bowl, combine softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper. Mix thoroughly until you achieve a smooth and creamy mixture.
- Fold in Vegetables: Gently fold the thawed and drained chopped spinach and chopped artichoke hearts into the creamy cheese mixture. Make sure everything is evenly distributed without overmixing.
- Prepare Baking Dish: Transfer the combined mixture into a baking dish, spreading it out evenly to promote uniform baking and browning.
- Bake the Dip: Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the dip is bubbly around the edges and golden brown on top.
- Serve Warm: Remove from oven and serve the dip warm with pita chips, crackers, or fresh vegetables for dipping.
Notes
- Be sure to thoroughly drain and squeeze out excess water from the thawed spinach to prevent a watery dip.
- You can customize the cheese blend by adding sharp cheddar or pepper jack for a different flavor profile.
- For a lighter version, substitute full-fat dairy with reduced-fat alternatives.
- This dip can be prepared ahead of time and refrigerated; just add an extra 5 minutes to the baking time if baking straight from the fridge.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat until warmed through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
