Description
This Fool-Proof Creamy Spinach & Artichoke Dip is a deliciously rich and creamy appetizer that rivals any restaurant version. Made with thawed spinach, chopped artichokes, a smooth blend of cream cheese, sour cream, and mayonnaise, and loaded with mozzarella and Parmesan cheeses, this dip is baked to bubbly perfection with a golden crust. It’s perfect for parties, game days, or as a comforting snack.
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 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- The Mix: In a large bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir thoroughly until the mixture is thick, creamy, and evenly blended.
- Transfer: Spread the creamy mixture evenly into a baking dish and smooth out the top for uniform baking.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. Look for the dip to become bubbly and for the top to start turning a golden brown color.
- Serve: Remove the dip from the oven and allow it to cool for about a minute to avoid burning your tongue. Serve warm with your choice of chips, bread, or vegetables.
Notes
- Make sure to squeeze excess water out of the thawed spinach to prevent a watery dip.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Add extra mozzarella on top before baking for an extra cheesy crust.
- For a spicy kick, add a pinch of crushed red pepper flakes to the mixture.
- This dip can be made a day ahead and refrigerated; bake just before serving.
