Description
A creamy, cheesy Hot Spinach Artichoke Dip made with chopped spinach, artichoke hearts, cream cheese, and a blend of mozzarella and Parmesan cheeses. Perfectly baked until bubbly and golden, it’s a crowd-pleasing appetizer ideal for parties or casual gatherings.
Ingredients
Scale
Dip Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the dip evenly.
- Mix Creamy Ingredients: In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and homogeneous with no lumps.
- Add Seasonings and Veggies: Stir in the minced garlic, salt, and black pepper. Then fold in the drained and chopped spinach and artichoke hearts, mixing well to distribute evenly.
- Incorporate Cheeses: Add the shredded mozzarella and grated Parmesan cheeses to the mixture. Mix thoroughly until all ingredients are fully combined.
- Transfer to Baking Dish: Spread the dip mixture evenly into a baking dish, smoothing the top for uniform baking.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown.
- Serve Warm: Remove from the oven and serve warm with tortilla chips, slices of bread, or fresh vegetables for dipping.
Notes
- For extra flavor, sprinkle additional Parmesan cheese on top before baking.
- Add red pepper flakes to the mixture to introduce a spicy kick.
- To lighten the dip, substitute Greek yogurt in place of sour cream.
