Description
This Hot Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for parties or cozy nights in. Combining tender spinach and artichokes with a blend of cream cheese, sour cream, and flavorful cheeses, this baked dip is warm, bubbly, and irresistibly delicious.
Ingredients
Scale
Vegetables
- 1 (10 oz) package frozen chopped spinach (thawed and drained)
- 1 (14 oz) can artichoke hearts (drained and chopped)
- 2 cloves garlic (minced)
Dairy and Condiments
- 8 oz cream cheese (softened)
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready to bake the dip evenly.
- Mix Cream Base: In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy to create the base of the dip.
- Add Seasonings and Vegetables: Stir in the minced garlic, salt, and black pepper to flavor the cream base. Then fold in the drained chopped spinach and artichoke hearts, mixing thoroughly to distribute evenly.
- Incorporate Cheeses: Add the shredded mozzarella and grated Parmesan cheeses to the mixture. Mix well to combine all ingredients uniformly.
- Transfer to Baking Dish: Spoon the mixture into a small baking dish and smooth the top with a spatula for even baking and presentation.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 20–25 minutes, until the dip is hot, bubbly, and has a lightly golden top.
- Serve Warm: Remove from the oven and serve immediately with tortilla chips, toasted bread, or fresh vegetables for dipping.
Notes
- You can prepare this dip ahead of time and refrigerate it until ready to bake for convenience.
- For an extra kick of flavor, stir in a pinch of crushed red pepper flakes before baking.
- Consider topping with additional cheese before baking to create a more golden, cheesy crust.
