Description
This Hot Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for gatherings and parties. Combining tender spinach, tangy artichokes, and a blend of cheeses, all baked to bubbly perfection, it’s a crowd-pleaser that pairs wonderfully with chips, crackers, or fresh vegetables.
Ingredients
Scale
Vegetables
- 10 ounce package Frozen Baby Spinach
- 12 to 14 ounces Jarred or Canned Artichokes (drained and chopped)
- 3 Garlic Cloves (minced)
Dairy
- 8 ounce package Cream Cheese (softened)
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 cup Grated Parmesan Cheese
- 2 cups Mozzarella, White Cheddar, or Monterey Jack Cheese, shredded (divided)
Seasonings
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 to 1/2 teaspoon Red Pepper Flakes
Instructions
- Preheat and Prepare Spinach: Preheat your oven to 375 degrees Fahrenheit. Thoroughly drain the thawed spinach and squeeze out as much moisture as possible using paper towels or a clean kitchen cloth, then place the well-drained spinach into a mixing bowl.
- Mix Creamy Base: In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix these ingredients until the mixture is smooth and well combined.
- Add Artichokes and Spinach: Drain and chop the artichokes if necessary, then gently fold them into the cheese mixture along with the prepared spinach, ensuring an even distribution of ingredients throughout.
- Transfer and Top: Transfer the spinach-artichoke mixture into a 9-inch baking dish. Spread it evenly and then sprinkle the remaining 1 cup of shredded cheese over the top to create a cheesy crust.
- Bake: Bake the dip in the preheated oven for 25 to 30 minutes or until the edges turn golden brown and the dip bubbles, signaling it is thoroughly heated and ready to serve.
- Serve: Serve the hot spinach artichoke dip warm with tortilla chips, crackers, bread cubes, or vegetable sticks such as carrots and celery for dipping.
Notes
- Be sure to thoroughly drain and squeeze the spinach to prevent a watery dip.
- You can adjust the red pepper flakes to your desired level of spiciness or omit if preferred.
- This dip can be prepared a few hours ahead and refrigerated; simply bake before serving.
- Use different cheese varieties such as white cheddar or Monterey Jack for subtle flavor variations.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
