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Spinach and Artichoke Dip Recipe

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5 from 138 reviews

This classic Spinach and Artichoke Dip is a creamy, cheesy appetizer perfect for parties and gatherings. Combining tender spinach and artichoke hearts with a rich blend of cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan, this baked dip delivers warm, bubbly goodness served best with tortilla chips or sliced baguette.

Ingredients

Main Ingredients

  • 1 package (10 oz) frozen chopped spinach, thawed and drained
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 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
  • 2 cloves garlic, minced
  • Salt and pepper to taste

For Serving

  • Tortilla chips or sliced baguette

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature for baking the dip evenly and thoroughly.
  2. Mix Ingredients: In a mixing bowl, combine the thawed and drained chopped spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper. Stir everything together until well blended and creamy.
  3. Prepare for Baking: Transfer the combined mixture into a baking dish, spreading it out evenly to ensure uniform cooking and bubbly top.
  4. Bake the Dip: Place the baking dish in the oven and bake for 25-30 minutes. Bake until the dip is hot throughout and the top is bubbly and slightly golden.
  5. Serve Warm: Remove from the oven and serve the spinach and artichoke dip warm with tortilla chips or sliced baguette for dipping.

Notes

  • Make sure to thoroughly drain the spinach and artichokes to avoid excess moisture in the dip.
  • For extra flavor, consider adding a pinch of crushed red pepper flakes or a dash of cayenne pepper.
  • This dip can be prepared ahead of time and refrigerated; simply bake before serving.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://alinacooks.com/spinach-and-artichoke-dip-recipe/