Description
This Fool-Proof Creamy Spinach & Artichoke Dip is a rich, flavorful appetizer that’s creamier and more decadent than restaurant versions. Perfectly baked until bubbly and golden, it’s ideal for parties, game days, or any gathering that calls for a crowd-pleasing dip.
Ingredients
Scale
Vegetables
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
Dairy
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/4 cup grated Parmesan cheese
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready when your dip mixture is prepared.
- Combine Ingredients: In a large bowl, mix together the thawed and drained spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, garlic powder, onion powder, salt, and pepper until the mixture is thick and creamy.
- Prepare for Baking: Transfer the creamy spinach and artichoke mixture into a baking dish, spreading it evenly and smoothing the top for consistent baking.
- Bake the Dip: Place the dish in the preheated oven and bake for 25-30 minutes until the dip is bubbly and the top is lightly golden brown.
- Serve Warm: Let the dip cool for a minute after baking to prevent burns, then serve warm with your favorite chips, crackers, or bread.
Notes
- Make sure to squeeze out as much moisture as possible from the spinach to avoid a watery dip.
- Use full-fat dairy products for a richer and creamier texture.
- To add extra flavor, sprinkle additional shredded mozzarella on top before baking.
- This dip can be made a day ahead and refrigerated; just bake before serving.
- Serve with pita chips, tortilla chips, or crusty bread for the best experience.
