Description
A creamy and cheesy Spinach Artichoke Dip baked to bubbly perfection, combining tender spinach, tangy artichokes, and a rich blend of cheeses. Perfect for parties and gatherings as a warm, savory appetizer served with chips, bread, or vegetables.
Ingredients
Scale
Spinach and Artichokes
- 10 oz. frozen spinach (thawed and drained)
- 14 oz. jar artichoke hearts (drained and chopped)
Dairy and Cheese
- 8 oz. cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip evenly.
- Mix Ingredients: In a large mixing bowl, combine the thawed and drained spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, grated Parmesan cheese, and shredded mozzarella cheese. Mix thoroughly until all ingredients are well blended and creamy.
- Prepare for Baking: Spoon the mixture into a cast iron skillet or a suitable baking dish, spreading the dip evenly to ensure uniform cooking.
- Bake: Place the skillet or dish into the preheated oven and bake for about 30 minutes, or until the dip is bubbly throughout and golden brown on top, indicating it is heated through and deliciously crisp on the edges.
- Serve: Remove from the oven and allow the dip to cool slightly before serving. Pair with your favorite dippers such as tortilla chips, toasted baguette slices, or fresh vegetable sticks.
Notes
- Make sure to thoroughly drain the spinach and artichokes to avoid a watery dip.
- For extra flavor, add minced garlic or a pinch of red pepper flakes to the mixture.
- Substitute Greek yogurt for sour cream to lighten the dip.
- Use freshly grated cheeses for best melting and flavor.
- This dip can be prepared ahead of time and baked just before serving.
