Description
This Hot Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for parties and casual gatherings. Combining softened cream cheese, sour cream, mayonnaise, fresh garlic, mozzarella, and Parmesan with artichoke hearts and spinach, this dip is baked until bubbly and golden. Serve it warm with crusty bread, crackers, or chips for a crowd-pleasing starter.
Ingredients
Scale
Dip Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1/2 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 (14-ounce) can artichoke hearts, chopped
- 6 ounces frozen spinach, thawed and squeezed dry
Instructions
- Preheat and Combine: Preheat your oven to 400°F (200°C). In a medium bowl, mix the softened cream cheese, sour cream, and mayonnaise until smooth and well blended. Then stir in the minced garlic, shredded mozzarella, grated Parmesan, chopped artichoke hearts, and thoroughly drained spinach until evenly combined.
- Bake the Dip: Spread the creamy mixture into a 1-quart baking dish, smoothing the top evenly. Place in the preheated oven and bake for 15 to 20 minutes, or until the dip is hot, bubbly, and starting to turn lightly golden around the edges.
- Serve Warm: Remove from oven and serve the spinach artichoke dip immediately while warm. Pair with sliced baguette, assorted crackers, or tortilla chips for dipping and enjoy this rich, hearty appetizer.
Notes
- Make sure to squeeze out all excess water from the thawed spinach to prevent the dip from being watery.
- If you prefer a spicier dip, add a pinch of crushed red pepper flakes or a dash of hot sauce.
- For a lighter version, use reduced-fat cream cheese and mayonnaise.
- The dip can be prepared ahead and refrigerated; just add an extra 5 minutes to the baking time when heating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
