Description
A rich and creamy spinach and artichoke dip that’s baked to golden perfection, combining tender spinach, tangy artichoke hearts, and a blend of cheeses for an irresistible appetizer perfect for any gathering.
Ingredients
Scale
Vegetables
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 1 clove garlic, minced
Dairy & Creams
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dip until bubbly and golden.
- Mix Creamy Base: In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring until smooth and well blended to create a creamy base for the dip.
- Add Vegetables and Cheese: Add the drained spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper to the creamy base. Mix thoroughly to evenly distribute all ingredients.
- Prepare for Baking: Transfer the mixture into a suitable baking dish, spreading it evenly to ensure uniform cooking.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is bubbly and golden brown, indicating the dip is cooked through and flavorful.
- Cool and Serve: Let the dip cool slightly before serving to allow it to set and avoid burns. Serve warm with chips, bread, or vegetables.
Notes
- Make sure to thoroughly drain and squeeze out excess water from the spinach to prevent a watery dip.
- You can substitute mayonnaise with Greek yogurt for a healthier twist.
- For extra flavor, add a pinch of crushed red pepper flakes or smoked paprika.
- The dip pairs wonderfully with pita chips, crusty bread, or fresh vegetable sticks.
- To keep warm longer, keep the dip in a low oven setting or use a warming tray.
