Description
This Fool-Proof Creamy Spinach & Artichoke Dip is a luscious, cheesy appetizer that outshines restaurant versions. Combining tender spinach, artichokes, and a blend of creamy cheeses with savory seasonings, it bakes to bubbly perfection with a golden top. Perfect for parties or cozy nights at home, this dip is guaranteed to delight your guests.
Ingredients
Scale
Vegetables
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
Dairy
- 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 ensure it’s hot and ready for baking the dip.
- 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 you achieve a thick, creamy, and well-combined mixture.
- Transfer to baking dish: Spread the creamy mixture evenly into a suitable baking dish, smoothing the top with a spatula to make sure it bakes uniformly.
- Bake the dip: Place the baking dish in the preheated oven and bake for 25-30 minutes until the dip is bubbly and the top begins to turn a lovely golden brown color.
- Serve warm: Remove the dip from the oven and let it cool for a minute or so to avoid burning your tongue. Serve warm with your favorite chips, bread, or vegetables for dipping.
Notes
- Make sure to squeeze out as much moisture as possible from the thawed spinach to prevent a watery dip.
- Using a combination of sour cream and mayonnaise adds creaminess and tanginess to the dip.
- Feel free to sprinkle extra mozzarella on top before baking for a cheesier crust.
- Serve with crackers, sliced baguette, pita chips, or fresh veggies for best results.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
