Description
This Spinach Artichoke Dip recipe delivers a creamy, cheesy, and savory appetizer that’s perfect for parties and gatherings. Combining spinach, artichokes, sour cream, mayonnaise, and cheeses, it bakes to a bubbly, golden perfection that’s irresistible served warm with crackers, bread, or fresh veggies.
Ingredients
Scale
Dip 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 prepare it for baking the dip.
- Mix Ingredients: In a medium bowl, combine the thawed and drained spinach, chopped artichoke hearts, sour cream, mayonnaise, grated Parmesan cheese, shredded mozzarella cheese, and garlic powder. Stir until the mixture is thoroughly blended.
- Prepare Baking Dish: Spread the combined mixture evenly into a small baking dish to ensure uniform cooking.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 25 minutes or until the dip is bubbly and the top is lightly browned, indicating it’s perfectly heated through.
- Serve Warm: Remove from oven and serve the dip warm alongside crackers, bread, or fresh vegetable sticks for dipping.
Notes
- Be sure to thoroughly drain both the spinach and artichokes to avoid a watery dip.
- For extra flavor, consider adding a pinch of cayenne pepper or chopped fresh herbs like parsley or basil.
- This dip can be prepared in advance and baked just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a lighter version, substitute light mayonnaise and reduced-fat cheeses.
