Description
Imagine a bustling Saturday afternoon, kids running around, and the aroma of something incredible wafting from the kitchen. That’s often my house when I whip up a batch of my famous spinach artichoke dip. It’s more than just an appetizer; it’s a hug in a bowl, a signal that good times are here. For years, this creamy, dreamy spinach artichoke dip has been my go-to for impromptu gatherings, family movie nights, and even just a cozy evening in.
Ingredients
10 oz Frozen chopped spinach (thawed, squeezed very dry)
14 oz Canned artichoke hearts (drained, chopped)
8 oz Cream cheese (softened)
1/2 cup Mayonnaise
1/2 cup Sour cream
1/2 cup Grated Parmesan cheese
1 cup Shredded mozzarella cheese
2 cloves Minced garlic
1/2 teaspoon Salt
1/4 teaspoon Black pepper
Instructions
- Preheat Oven: First, preheat your oven to 375°F (190°C)
- Prepare Spinach & Artichokes: Next, thoroughly squeeze all excess water from the thawed spinach. Chop the drained artichoke hearts. Combine them in a large mixing bowl
- Mix Wet Ingredients: Add softened cream cheese, mayonnaise, sour cream, minced garlic, salt, and pepper to the bowl. Stir everything together until well combined
- Add Cheese: Stir in the grated Parmesan cheese and half of the shredded mozzarella cheese. Ensure everything is evenly distributed throughout your best spinach artichoke dip mixture
- Transfer to Baking Dish: Scoop the mixture into a medium baking dish (an 8×8 inch or 1.5-quart dish works well)
- Top with Cheese: Sprinkle the remaining mozzarella cheese evenly over the top of the spinach artichoke dip
- Bake: Bake for 20-25 minutes, or until the dip is hot, bubbly, and golden brown on top
- Serve: Finally, remove the baked spinach artichoke dip from the oven and let it cool for a few minutes before serving. Enjoy your warm, cheesy spinach artichoke dip!
Notes
Always squeeze your spinach thoroughly dry; excess water makes for a watery dip.
Use full-fat ingredients for the creamiest, most luxurious dip.
Finely mince your garlic to ensure even flavor distribution.
For an extra golden crust, you can briefly broil for the last minute or two of baking, but keep a close eye on it!
This dip can be made ahead: prepare the mixture, transfer to a baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat, use a microwave (30-second intervals, stirring) or oven (cover with foil, bake at 350°F (175°C) for 15-20 minutes).
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~200 kcal
- Sugar: ~2g
- Sodium: ~300mg
- Fat: ~18g
- Saturated Fat: ~9g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~4g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~45mg
Keywords: spinach artichoke dip, appetizer, creamy, cheesy, party food, easy