Classic Spinach and Artichoke Dip with Crackers
Creamy, cheesy spinach and artichoke dip served with crispy crackers for a perfect appetizer.
15 mins
Prep Time
20 mins
Cook Time
6
Servings
Ingredients
- 1 cup chopped spinach (fresh or frozen, thawed and drained)
- 1 cup chopped artichoke hearts (canned or jarred, drained)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 box assorted crackers
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet.
In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
Add the chopped spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, minced garlic, salt, black pepper, and red pepper flakes (if using). Stir until all ingredients are evenly distributed.
Transfer the mixture to the prepared baking dish or skillet. Spread it evenly with a spatula.
Bake in the preheated oven for 20 minutes, or until the dip is bubbly and the top is lightly golden.
Remove from the oven and let it cool for 5 minutes before serving. Serve warm with assorted crackers.
Chef's Tips
- Make Ahead: Prepare the dip a day in advance and refrigerate. Bake just before serving for a fresh taste.
- Extra Cheesy: Add an extra 1/4 cup of mozzarella on top before baking for a gooey, golden crust.
- Crispy Topping: For a crunchy texture, sprinkle breadcrumbs mixed with melted butter on top before baking.
- Vegetable Dippers: Serve with carrot sticks, celery, or bell pepper slices for a healthier option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
