Spinach and Artichoke Dip
Creamy, cheesy dip with spinach and artichokes, perfect for parties or snacks.
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 sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
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 blended.
Add the minced garlic, salt, black pepper, and red pepper flakes (if using) to the cream cheese mixture. Stir well.
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 and spread it evenly.
Bake for 20 minutes, or until the dip is bubbly and the top is lightly golden. Let it cool for 5 minutes 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 avoid a watery dip.
- Cheese Variations: Try adding a mix of cheeses like Gruyère or fontina for extra flavor.
- Make Ahead: Prepare the dip a day in advance and refrigerate. Bake just before serving.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 2 hours, stirring occasionally.
- Extra Creamy: For a richer texture, add an extra 1/4 cup of sour cream or cream cheese.
- Spice It Up: Add a dash of hot sauce or extra red pepper flakes for a spicier version.
