Classic Spinach Artichoke Dip
A creamy, cheesy, and indulgent appetizer perfect for any occasion.
Equipment
- Mixing bowl
- Baking dish
Ingredients
- 1 10 oz package frozen chopped spinach, thawed and squeezed dry
- 1 14 oz can artichoke hearts, drained and roughly chopped
- 1 cup cream cheese softened
- ½ cup sour cream or Greek yogurt for a lighter option
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 garlic cloves minced
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes for a spicy kick (Optional)
Instructions
- Preheat Oven:Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.
- Prepare the Mixture:In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Add Spinach and Artichokes:Stir in the chopped spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well combined.
- Assemble and Bake:Transfer the mixture into the prepared baking dish, spreading it out evenly. For an extra cheesy topping, sprinkle more mozzarella or Parmesan on top.
- Bake to Perfection:Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
- Serve Warm:Remove from the oven and let cool for 5 minutes. Serve with tortilla chips, crackers, sliced baguette, or fresh veggies for dipping.
Notes
- Make Ahead: Prepare the dip and refrigerate up to 24 hours in advance. Bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Customization: Add crumbled bacon or sun-dried tomatoes for extra flavor.