Description
This Hot Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for parties or gatherings. Made with tender spinach, flavorful artichokes, and a blend of cheeses, it’s baked until bubbly and golden for a deliciously warm and comforting dip.
Ingredients
Scale
Vegetables
- 10 ounce package Frozen Baby Spinach, thawed and drained
- 12 to 14 ounces Jarred or Canned Artichokes, drained and chopped
- 3 Garlic Cloves, minced
Dairy & Condiments
- 8 ounce package Cream Cheese, softened
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 cup Grated Parmesan Cheese
- 2 cups shredded Cheese (Mozzarella, White Cheddar, or Monterey Jack), divided
Spices
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 to 1/2 teaspoon Red Pepper Flakes
Instructions
- Preheat Oven and Prepare Spinach: Preheat your oven to 375 degrees Fahrenheit. Thoroughly drain the thawed spinach, then blot with paper towels to remove excess moisture. Squeeze the spinach well to ensure it’s as dry as possible and place it into a mixing bowl.
- Mix Creamy Base: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, 1 cup of the shredded mozzarella (reserve the other cup for topping), grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix thoroughly until the ingredients are well incorporated.
- Add Artichokes and Spinach: Drain and chop the artichokes, then fold them into the creamy cheese mixture along with the prepared spinach. Mix until evenly distributed. Transfer the mixture to a 9-inch baking dish and spread evenly.
- Top and Bake: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the dip. Bake in the preheated oven for 25 to 30 minutes, or until the edges turn golden brown and the dip bubbles.
- Serve Warm: Remove from the oven and serve warm with tortilla chips, crackers, bread cubes, or vegetable sticks like carrots and celery for dipping.
Notes
- Make sure to squeeze out as much moisture as possible from the spinach to prevent a watery dip.
- You can adjust the amount of red pepper flakes to control the spice level.
- Feel free to use a mix of cheeses or your favorite cheese for variation.
- This dip can be made ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking chilled.
- For an extra touch, garnish with chopped fresh parsley or a sprinkle of paprika before serving.
