Description
A creamy, cheesy Hot Spinach Artichoke Dip that’s perfect for parties or cozy nights in. This classic American appetizer blends tender spinach and artichoke hearts with rich cream cheese, sour cream, and cheeses, baked to bubbly perfection with a golden crust.
Ingredients
Scale
Vegetables
- 1 (10 oz) package frozen chopped spinach (thawed and squeezed dry)
- 1 (14 oz) can artichoke hearts (drained and chopped)
- 2 cloves garlic (minced)
Dairy & Condiments
- 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
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your dip is ready to bake.
- Mix Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and creamy, forming the base of the dip.
- Add Vegetables and Seasoning: Fold in the chopped spinach, artichoke hearts, minced garlic, shredded mozzarella, grated Parmesan, salt, black pepper, and crushed red pepper flakes if using. Mix thoroughly to combine all ingredients evenly.
- Prepare Baking Dish: Grease an 8×8-inch baking dish or a small oven-safe skillet. Transfer the dip mixture into the dish, spreading it out evenly. For an extra cheesy crust, sprinkle a little more mozzarella or Parmesan on top.
- Bake the Dip: Place the dish in the preheated oven and bake for 20–25 minutes, until the dip is hot, bubbly, and has a golden-brown top.
- Cool and Serve: Remove from the oven and allow the dip to cool slightly for a few minutes. Serve warm with tortilla chips, crackers, sliced baguette, or fresh vegetables for dipping.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and use light cream cheese.
- You can prepare the dip mixture ahead of time and refrigerate it. Just bake when ready to serve.
- Adjust red pepper flakes to your spice preference or omit for a mild flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
