Description
This creamy, savory Spinach Artichoke Dip combines tender spinach and artichokes blended with a rich mixture of cream cheese, sour cream, and mayonnaise, then baked to bubbly perfection. It’s the ultimate crowd-pleaser for parties and gatherings, served warm with chips or veggies.
Ingredients
Scale
Spinach and Artichokes
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
Dairy and Creaminess
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix Creamy Base: In a medium mixing bowl, combine softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Stir well until the mixture is smooth and creamy, with no lumps.
- Add Veggies and Cheese: Fold in the thawed and drained spinach, chopped artichoke hearts, grated Parmesan cheese, and half of the shredded mozzarella cheese. Mix until all ingredients are evenly incorporated.
- Assemble in Baking Dish: Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining mozzarella cheese evenly over the top for a golden, melty crust.
- Bake the Dip: Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and the top is golden brown.
- Cool and Garnish: Remove the dish from the oven and allow it to cool slightly to set. Optionally, sprinkle with crushed red pepper flakes for a spicy kick.
- Serve Warm: Serve the dip warm alongside tortilla chips, pita bread, crackers, or fresh vegetable sticks for dipping.
Notes
- Make sure to thoroughly drain the spinach and artichokes to avoid a watery dip.
- You can prepare this dip a day ahead and refrigerate; bake just before serving for convenience.
- For a lighter version, use reduced-fat cream cheese and sour cream.
- Try adding a squeeze of lemon juice or fresh herbs like parsley for extra freshness.
- To serve differently, use as a spread on toasted baguette slices.
