The Best Spinach Artichoke Dip Recipe

This Spinach Artichoke Dip is creamy, cheesy, and absolutely irresistible. Perfect for parties, game days, or cozy nights in, it pairs wonderfully with pita chips or toasted baguettes. Easy to make, it’s sure to be a crowd-pleaser!

Why You’ll Love This Recipe

• Quick and Easy: Only 5 minutes of prep time, so it’s great when you’re in a hurry.
• Rich and Creamy: The combination of cream cheese, sour cream, and mayonnaise gives it an ultra-creamy texture.
• Perfect for Sharing: This dip is always a hit at gatherings and great for dipping with bread, chips, or veggies.

this Recipe

Ingredients

• Frozen spinach: 10 oz, thawed, drained, and chopped for easy prep.
• Artichoke hearts: 14 oz jar, drained and chopped for that signature flavor.
• Cream cheese: 8 oz, for a creamy base.
• Sour cream: ¼ cup, adds a tangy note.
• Mayonnaise: ¼ cup, makes it extra creamy.
• Grated Parmesan: ¼ cup, adds a salty, cheesy depth.
• Mozzarella cheese: 1 cup, for a melty topping.

Variations

• Add Extra Heat: A pinch of red pepper flakes or a dash of hot sauce will add a little kick.
• Swap Cheeses: Try Gruyere or fontina for a richer flavor.
• Make It Lighter: Use Greek yogurt in place of sour cream for a lighter version.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F. This ensures the dip bakes evenly and becomes perfectly bubbly.

Step 2: Combine Ingredients

In a large bowl, add the thawed and drained spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan, and mozzarella cheese. Stir until everything is well-blended and creamy.

Step 3: Prepare to Bake

Spoon the mixture into a cast iron skillet or baking dish. Smooth the top with a spoon to create an even layer, ensuring it bakes evenly.

Step 4: Bake

Bake at 350°F for about 30 minutes or until the top is bubbly and slightly golden. The melted cheese will be gooey and delicious!

Step 5: Serve

Remove from the oven and let it cool slightly. Serve warm with pita chips, toasted baguettes, or your favorite veggies for dipping.

Tips for Making the Recipe

• Drain the Spinach and Artichokes Well: Excess water can make the dip runny, so make sure to squeeze out as much moisture as possible.
• Use Room Temperature Cream Cheese: It will blend more easily with the other ingredients.
• Add a Topping: Sprinkle a bit of extra Parmesan or mozzarella on top before baking for a golden crust.

How to Serve

Serve this dip warm with a variety of dippers like toasted baguette slices, pita chips, tortilla chips, or fresh vegetables.

Make Ahead and Storage

To Refrigerate: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.

To Freeze: Place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then reheat before serving.

FAQs

1. Can I use fresh spinach instead of frozen?

Yes, just sauté it first, drain well, and chop it before using.

2. Can I make this dip ahead of time?

Absolutely. Assemble the dip, cover, and refrigerate until ready to bake. Then, pop it in the oven as directed.

3. What can I serve with this dip?

Pita chips, crackers, sliced baguette, or even crunchy vegetables like carrots or celery.

4. How do I prevent the dip from being too greasy?

Be sure to drain both the spinach and artichokes thoroughly, and use quality cheese for the best results.

Conclusion

This creamy Spinach Artichoke Dip is a classic that never disappoints. Perfectly cheesy with a hint of tanginess, it’s easy to make and great for gatherings. Give it a try, and watch it disappear!

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