Description

This creamy baked spinach artichoke dip is a rich and flavorful appetizer perfect for parties and gatherings. Combining tender spinach and artichoke hearts with a blend of cream cheese, sour cream, mayonnaise, and melted cheeses, it’s baked until bubbly and golden for a deliciously warm dip. Serve it with tortilla chips, sliced baguette, or pita bread for an irresistible starter.

Ingredients

Scale

Vegetables

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained and chopped
2 cloves garlic, minced

Dairy

1/2 cup mayonnaise
1/2 cup sour cream
1 cup cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Seasonings

1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the dip evenly.
Mix Dairy Base: In a large mixing bowl, combine mayonnaise, sour cream, softened cream cheese, Parmesan cheese, and mozzarella cheese. Mix them thoroughly until smooth and well blended to form the creamy base.
Add Vegetables and Spices: Stir in the chopped spinach, artichoke hearts, minced garlic, and crushed red pepper flakes if using, making sure all ingredients are evenly incorporated for consistent flavor.
Season: Add salt and pepper according to your taste preferences and mix well to ensure balanced seasoning.
Prepare for Baking: Transfer the mixture into a baking dish, spreading it out evenly to allow for uniform cooking.
Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the dip is bubbly and lightly golden on top, indicating that it’s cooked through and ready to serve.
Cool Slightly: Remove the dip from the oven and allow it to cool slightly, which helps the dip thicken for easier serving and enhances flavors.
Serve: Serve the warm spinach artichoke dip with tortilla chips, sliced baguette, or pita bread for dipping and enjoy this crowd-pleasing appetizer.

Notes

Be sure to thoroughly squeeze out excess water from the thawed spinach to prevent a watery dip.
For a spicier version, increase the crushed red pepper flakes or add a dash of cayenne pepper.
You can prepare the dip a day ahead and bake it just before serving for convenience.
Substitute Greek yogurt for sour cream for a tangier flavor and a slight protein boost.
This dip pairs well with a variety of crackers and vegetable sticks if you prefer something lighter than bread or chips.