Print

Spinach and Artichoke Dip Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 122 reviews

This classic Spinach and Artichoke Dip is a creamy, cheesy appetizer perfect for parties or cozy nights in. Packed with tender spinach, savory artichokes, and a rich blend of cheeses and garlic, this warm dip pairs deliciously with tortilla chips or sliced baguette for easy crowd-pleasing snacking.

Ingredients

Vegetables

  • 1 package (10 oz) frozen chopped spinach, thawed and drained
  • 1 can (14 oz) artichoke hearts, drained and chopped

Dairy & Condiments

  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Seasonings

  • 2 cloves garlic, minced
  • Salt and pepper to taste

Serving

  • Tortilla chips or sliced baguette for serving

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for baking the dip.
  2. Mix the ingredients: In a large mixing bowl, combine the thawed and drained spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, and season with salt and pepper. Stir thoroughly until the mixture is smooth and evenly blended.
  3. Prepare the baking dish: Transfer the dip mixture into a suitable baking dish and spread it out evenly to ensure uniform cooking.
  4. Bake the dip: Place the dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot, bubbly, and lightly golden on top.
  5. Serve warm: Remove from the oven and serve immediately with tortilla chips or sliced baguette for dipping.

Notes

  • Make sure to thoroughly drain the spinach and artichokes to avoid a watery dip.
  • For an extra cheesy dip, sprinkle additional mozzarella on top before baking.
  • You can prepare this dip a day ahead; just cover and refrigerate, then bake before serving.
  • Feel free to customize by adding a pinch of red pepper flakes for a spicy kick.
  • Leftover dip can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://crispcharm.com/spinach-and-artichoke-dip-recipe/