Description
This Spinach Artichoke Dip is a creamy and irresistible party favorite, blending tender spinach and artichoke hearts with a rich combination of sour cream, mayonnaise, Parmesan, and mozzarella cheese. Baked to golden perfection, it’s perfect for serving warm with crackers, bread, or fresh veggies.
Ingredients
Scale
Main Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dip.
- Mix Ingredients: In a medium bowl, combine the thawed and drained spinach, chopped artichoke hearts, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, and garlic powder. Stir until all ingredients are evenly mixed and the dip is creamy.
- Prepare Baking Dish: Spread the mixture evenly into a small baking dish, smoothing the surface to ensure even cooking and browning.
- Bake Dip: Place the dish in the preheated oven and bake for 25 minutes, or until the dip is bubbly throughout and the top is lightly browned, indicating it’s perfectly cooked.
- Serve Warm: Remove from the oven and serve immediately, paired with crackers, bread, or fresh vegetable sticks for dipping.
Notes
- Make sure to thoroughly drain the spinach and artichokes to avoid a watery dip.
- For extra flavor, consider adding a pinch of crushed red pepper flakes or a dash of hot sauce.
- This dip can be prepared ahead of time and refrigerated; simply bake it before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to substitute Greek yogurt for sour cream for a slight tang and healthier option.
