spinach artichoke dip
This Spinach Artichoke Dip is a creamy, cheesy delight that makes for an excellent party appetizer or a cozy snack. Loaded with flavors from fresh spinach and artichokes, it's perfect for dipping tortilla chips, crackers, or bread.
Equipment
- 1 oven-safe baking dish about 1.5 quarts
- 1 mixing bowl
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 microwave-safe bowl
- 1 whisk optional
Ingredients
- 1 cup frozen chopped spinach thawed and drained
- 1 cup canned artichoke hearts drained and chopped
- 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
- 2 cloves garlic minced
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional for heat
Instructions
- Preheat your oven to 375°F (190°C).
- In a microwave-safe bowl, combine the cream cheese, sour cream, and mayonnaise. Heat in the microwave for about 30 seconds to soften, then mix until well combined.
- In a large mixing bowl, combine the thawed chopped spinach, chopped artichoke hearts, mozzarella cheese, grated Parmesan cheese, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using).
- Add the softened cream cheese mixture to the spinach-artichoke mixture and blend everything together until fully combined.
- Transfer the dip mixture into an oven-safe baking dish and spread it evenly.
- Bake in the preheated oven for about 25 minutes, or until the dip is hot and bubbly and the top is slightly golden.
- Remove from the oven and let it cool slightly before serving. Serve warm with tortilla chips, crackers, or sliced bread.
Notes
Feel free to customize this recipe by adding other ingredients like chopped jalapeños for additional spice or different types of cheese.
Serve this dip with fresh vegetable sticks for a healthier option.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.