Description
This creamy, cheesy Spinach and Artichoke Dip is the ultimate crowd-pleaser. Packed with vibrant spinach, tangy artichokes, and a blend of gooey cheeses, it’s perfect for parties, game days, or a cozy night in. Serve it warm with chips, bread, or veggies for a dish that’s sure to impress!
Ingredients
Scale
- 2 cups fresh spinach (or 10 oz frozen spinach, thawed and squeezed)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Red pepper flakes (optional, for a slight kick)
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish or oven-safe skillet.
- Prepare spinach and artichokes: If using fresh spinach, sauté it lightly until wilted. For frozen spinach, thaw completely and squeeze out excess moisture. Drain and chop the artichoke hearts.
- Mix ingredients: In a large bowl, combine cream cheese, mayonnaise, sour cream, mozzarella, Parmesan, minced garlic, salt, and pepper. Stir until smooth. Fold in the spinach and artichokes until evenly distributed.
- Assemble the dish: Spread the mixture evenly in the prepared baking dish. Sprinkle additional mozzarella on top if desired.
- Bake: Place in the oven and bake for 20-25 minutes, or until the edges are bubbling and the top is golden.
- Serve: Remove from the oven and let cool slightly. Serve warm with chips, bread, or veggies.
Notes
- For a crispy topping, broil the dip for 2-3 minutes at the end of baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- To freeze, wrap the unbaked or baked dip tightly and store for up to 2 months. Thaw in the fridge before reheating.
- Experiment with cheese options like Gruyere or sharp cheddar for a unique flavor twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes