Creamy Spinach Artichoke Dip
A rich and cheesy dip with spinach, artichokes, and a blend of creamy cheeses.
15 mins
Prep Time
20 mins
Cook Time
6
Servings
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 (8 oz) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray.
In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream. Mix until smooth and well blended.
Add the minced garlic, salt, black pepper, and red pepper flakes (if using) to the creamy mixture. Stir well to incorporate the seasonings.
Fold in the drained spinach, chopped artichoke hearts, Parmesan cheese, and mozzarella cheese. Mix until all ingredients are evenly distributed.
Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
Bake for 20 minutes, or until the dip is bubbly and the top is lightly golden. For extra browning, broil for the last 2-3 minutes.
Remove from the oven and let it cool slightly before serving. Serve warm with tortilla chips, bread slices, or vegetable sticks.
Chef's Tips
- Drain Well: Ensure the spinach and artichokes are thoroughly drained to prevent a watery dip.
- Cheese Variations: Try adding a mix of Monterey Jack or Gruyère for extra flavor.
- Make Ahead: Prepare the dip a day in advance and refrigerate. Bake just before serving.
- Spice It Up: Add a dash of hot sauce or extra red pepper flakes for a spicier kick.
- Serving Tip: Keep the dip warm in a slow cooker for parties to maintain the perfect consistency.
