Spinach Artichoke Dip
This Spinach Artichoke Dip is creamy, cheesy, and packed with flavor—perfect for any gathering or cozy night in!
Servings: 6 servings
Ingredients
- 1 cup frozen spinach thawed and drained
- 14 oz artichoke hearts drained and chopped
- 1 cup cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Thaw the frozen spinach completely and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. Drain and roughly chop the canned artichoke hearts. This step is crucial to prevent the dip from becoming watery.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy without lumps.
- Mix in the minced garlic, onion powder, black pepper, and salt. Then fold in the shredded mozzarella and grated Parmesan cheese, reserving a small handful of mozzarella for topping if desired.
- Gently fold the drained spinach and chopped artichokes into the creamy mixture until evenly distributed.
- Spread the dip evenly into your greased baking dish. Sprinkle any reserved mozzarella on top for a golden crust. Bake at 375°F (190°C) for about 25-30 minutes, or until bubbly and lightly golden on top.
- Let the dip cool for a few minutes before serving. Pair it with pita chips, sliced baguette, or fresh veggies for dipping.
Equipment
- Mixing Bowl
- Spoon or rubber spatula
- Baking dish (8x8-inch or similar)
- Cheese Grater
- Oven mitts
Notes
- Ensure spinach is well-drained to avoid a watery dip.
- Use softened cream cheese for a smooth, lump-free mixture.
- Reserve some mozzarella cheese for a bubbly, golden topping.
- Try substituting sour cream with Greek yogurt for a tangier flavor.
- Store leftovers covered in the fridge for up to 3 days or freeze for up to 2 months.