Description
This Fool-Proof Creamy Spinach & Artichoke Dip is a rich, velvety appetizer that rivals any restaurant version. Blending thawed spinach, tender artichoke hearts, a creamy base of cream cheese, sour cream, and mayonnaise, and topped with melty mozzarella and Parmesan, this dip bakes to bubbly perfection with a golden crust. Perfect for gatherings, game days, or casual snacking, this easy-to-make dip delivers comforting flavors in about 40 minutes.
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: Set your oven to 375°F (190°C) to ensure it reaches the ideal temperature by the time your dip is mixed and ready to bake.
- Mix Ingredients: In a large bowl, combine the thawed and drained 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 form a thick, creamy, and well-incorporated mixture.
- Transfer to Baking Dish: Spread the dip mixture evenly into a baking dish, smoothing the top with a spatula for even cooking and a nice presentation.
- Bake the Dip: Place the dish in the preheated oven and bake for 25-30 minutes. You want the dip to bubble and the top to develop a light golden brown color, indicating it’s heated through and perfectly cooked.
- Cool Slightly and Serve: Remove the dip from the oven and allow it to cool for a minute or two before serving. This brief cooling prevents burns and lets the flavors meld. Serve warm with crackers, bread, or fresh veggies for dipping.
Notes
- To prevent watery dip, make sure to thoroughly squeeze out excess moisture from the spinach and drain the artichoke hearts well.
- Feel free to add a pinch of crushed red pepper flakes for a spicy kick.
- For a richer flavor, you can substitute the mozzarella with a mix of mozzarella and fontina cheese.
- This dip can be prepared a day ahead; store it covered in the refrigerator and bake just before serving.
- Serve with pita chips, baguette slices, or assorted vegetable sticks for variety.
