Spinach Artichoke Dip
Spinach Artichoke Dip
This hot, bubbly spinach artichoke dip is the ultimate crowd-pleaser at any gathering. Creamy and cheesy with tender spinach and artichoke hearts throughout, it's inspired by the beloved restaurant appetizer. Serve it warm with crusty bread, tortilla chips, or vegetable sticks for dipping, and watch it disappear in minutes.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 10 oz frozen spinach, thawed and squeezed dry
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Crusty bread or tortilla chips for serving
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare spinach: Ensure the frozen spinach is completely thawed. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- Mix the base: In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Add cheese and seasonings: Stir in 3/4 cup mozzarella, Parmesan, garlic, red pepper flakes, salt, and pepper.
- Add vegetables: Fold in the chopped artichoke hearts and squeezed spinach until evenly distributed.
- Transfer to baking dish: Spread the mixture into a 9-inch baking dish or cast iron skillet. Top with remaining 1/4 cup mozzarella.
- Bake: Bake for 20-25 minutes until bubbly and golden brown on top.
- Serve hot: Let cool for 5 minutes, then serve with bread, chips, or vegetables.
Chef's Tips
- Squeezing excess water from spinach is crucial - wet spinach makes a watery dip.
- Use marinated artichoke hearts for extra flavor, but drain them well.
- Make it ahead: assemble, cover, and refrigerate. Add 10 minutes to baking time if cold.
- For a restaurant-style presentation, serve in a hollowed-out bread bowl.
- Add lump crab meat for an upgraded seafood version.