Description
This creamy and flavorful Spinach Artichoke Dip is a classic appetizer perfect for parties and gatherings. Made with a blend of cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, spinach, and artichoke hearts, it's baked until warm and melty. Serve it with tortilla chips, crackers, or toasted baguette slices for a crowd-pleasing starter.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp garlic, minced (about 1 clove)
- 2/3 cup (76g) finely shredded parmesan cheese
- 1/2 cup (56g) finely shredded mozzarella cheese
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, drained and chopped
- 6 oz frozen spinach, thawed and squeezed to drain excess liquid
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and lightly spray a small 1-quart baking dish with non-stick cooking spray to prevent sticking.
- Mix Creamy Ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, shredded parmesan, shredded mozzarella, and pepper. Stir everything together until smooth and well blended.
- Add Vegetables: Fold in the chopped artichoke hearts and thoroughly drained spinach into the creamy cheese mixture until evenly incorporated.
- Bake the Dip: Spread the dip mixture evenly into the prepared baking dish. Place the dish in the preheated oven and bake for about 20 minutes, or until the dip is hot and the cheese is melted and bubbly.
- Serve Warm: Remove from the oven and serve the dip warm alongside tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- For best results, fully drain and squeeze out excess liquid from both the spinach and artichokes to avoid a watery dip.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- For extra flavor, add a pinch of red pepper flakes or a dash of hot sauce.
- Use freshly grated parmesan and mozzarella cheeses for a creamier texture and better melt.
- If you prefer a crispier top, broil the dip for 1-2 minutes after baking, watching carefully to prevent burning.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 35 mg
