Description
This Fool-Proof Creamy Spinach & Artichoke Dip is a rich, cheesy appetizer that’s better than restaurant style. Combining spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, and mozzarella with flavorful seasonings, it bakes to a bubbly, golden perfection that’s perfect for parties or game day.
Ingredients
Scale
Vegetables
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
Dairy & Cream Base
- 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 tsp garlic powder
- 1/2 tsp onion powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) so it’s hot and ready for baking the dip.
- Mix Ingredients: In a large bowl, combine the thawed and squeezed-dry spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir thoroughly until you achieve a thick, creamy mixture.
- Transfer to Baking Dish: Spread the dip mixture evenly into a baking dish, smoothing the top to ensure even cooking and a lovely appearance.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The dip is done when it’s bubbly and the top starts to turn golden brown.
- Serve Warm: Remove from the oven and let the dip cool for about a minute to avoid burning your tongue. Serve warm for optimal creamy texture and flavor.
Notes
- Be sure to squeeze out as much moisture as possible from the spinach to prevent a watery dip.
- Using a mix of sour cream and mayonnaise creates a perfect creamy base; substituting one for the other can change the texture.
- Adding extra mozzarella on top before baking will give a beautifully golden, cheesy crust.
- This dip pairs well with tortilla chips, baguette slices, or fresh vegetable sticks.
- For a spicier version, add a pinch of crushed red pepper flakes or diced jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
