Creamy Spinach Artichoke Dip Recipe
Creamy Spinach Artichoke Dip is a delicious snack. It is creamy, cheesy and full of flavor. Many people love it at parties, family dinners and game nights.
Ingredients
- 1 cup frozen chopped spinach thawed and drained
- 1 cup canned artichoke hearts chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cream cheese softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of red pepper flakes for a little heat
Instructions
Preheat the oven
- Set your oven to 375°F (190°C). Let it heat while preparing ingredients.
Prepare the spinach
- Thaw frozen spinach. Squeeze out extra water using a towel or paper towels.
Chop the artichokes
- Drain canned artichokes. Chop into small bite-sized pieces for easy mixing.
Mix cream base
- In a large bowl, combine cream cheese, mayonnaise, and sour cream. Stir until smooth.
Add cheeses
- Add mozzarella and Parmesan. Mix until the cheeses are fully combined.
Add garlic and spices
- Add minced garlic, salt, pepper, and optional red pepper flakes. Mix well.
Combine spinach and artichokes
- Add the drained spinach and chopped artichokes to the cheese mixture. Mix gently.
Transfer to baking dish
- Spoon the mixture into a greased 8x8 inch baking dish or similar oven-safe dish.
Smooth the top
- Use a spatula to spread the dip evenly. Make sure the top is flat.
Bake the dip
- Place in preheated oven. Bake for 20–25 minutes until bubbly and golden on top.
Cool slightly
- Remove from oven. Let it cool 5 minutes before serving. This helps it thicken slightly.
Serve warm
- Use chips, crackers, or bread slices to enjoy your creamy dip immediately.
Notes
- Squeeze spinach very well to avoid watery dip.
- Use room-temperature cream cheese for smooth mixing.
- Add a little extra Parmesan on top for a golden crust.
- Try fresh garlic instead of powder for stronger flavor.
- Make ahead and bake before guests arrive for convenience.