Description
This Fool-Proof Creamy Spinach & Artichoke Dip is better than restaurant style, featuring a rich and creamy blend of spinach, artichokes, and multiple cheeses baked to bubbly perfection. Perfect as a party appetizer or a cozy snack, it combines smooth cream cheese, tangy sour cream, and mayonnaise with shredded mozzarella and Parmesan for a deliciously savory dip that’s easy to make and sure to please any crowd.
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: Preheat your oven to 375°F (190°C) to prepare for baking the dip evenly, ensuring a nice golden top and bubbly interior.
- Mix Ingredients: In a large bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir thoroughly until the mixture is thick, creamy, and well incorporated.
- Transfer to Baking Dish: Spread the prepared dip mixture evenly into a baking dish, smoothing the top with a spatula for even cooking and aesthetic appeal.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the dip is bubbly around the edges and the top is starting to turn golden brown.
- Serve Warm: Remove the dip from the oven and let it cool for a minute or two to avoid burning your tongue, then serve warm with chips, bread, or veggies for dipping.
Notes
- Make sure to thoroughly squeeze the frozen spinach to remove excess moisture, which helps prevent a watery dip.
- If you prefer a stronger garlic or onion flavor, you can increase the garlic powder or onion powder slightly to taste.
- Feel free to add extra shredded mozzarella on top before baking for a cheesier crust.
- This dip can be prepared a day ahead and refrigerated; just bake when ready to serve.
- Leftovers keep well in an airtight container in the fridge for up to 3 days and can be reheated in the oven or microwave.
