Description
This Creamy Spinach and Artichoke Dip is a rich, cheesy appetizer perfect for parties and gatherings. Featuring a blend of cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, spinach, and artichokes, it offers a delightful combination of creamy texture and savory flavor. Baked to golden bubbly perfection, this dip is best served warm alongside pita chips, crackers, or fresh veggies.
Ingredients
Scale
Spinach and Artichokes
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
Cheese and Dairy
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Flavorings
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the optimal temperature for baking the dip evenly.
- Mix Base Ingredients: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper. Mix thoroughly until the mixture is smooth and creamy, ensuring all the cheeses are well incorporated.
- Add Spinach and Artichokes: Gently fold in the thawed, drained chopped spinach and the chopped artichoke hearts. Stir carefully to evenly distribute the vegetables throughout the creamy cheese mixture without breaking them down too much.
- Transfer to Baking Dish: Spoon the combined mixture into a baking dish, spreading the dip evenly to help it cook uniformly.
- Bake the Dip: Place the dish in the preheated oven and bake for 25-30 minutes, or until the dip is bubbly and has turned golden brown on top, indicating it’s perfectly cooked.
- Serve Warm: Remove the dip from the oven and let it cool slightly before serving. This creamy spinach and artichoke dip pairs beautifully with pita chips, crackers, or fresh vegetables for dipping.
Notes
- Be sure to thoroughly drain the spinach and artichokes to avoid a watery dip.
- Use softened cream cheese to ensure easy mixing and a smooth texture.
- This dip can be prepared ahead of time and baked just before serving.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
