Description
This Hot Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for parties and gatherings. Made with softened cream cheese, sour cream, mayo, garlic, mozzarella, Parmesan, artichokes, and spinach, it’s baked until bubbly and golden. Serve it warm with sliced baguette, crackers, or tortilla chips for a delicious crowd-pleaser.
Ingredients
Scale
Dip Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1/2 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 (14-ounce) can artichoke hearts, chopped
- 6 ounces frozen spinach, thawed and squeezed dry
Instructions
- Preheat and combine: Preheat your oven to 400°F (200°C) to prepare for baking the dip. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and well-incorporated.
- Add ingredients: Stir in the minced garlic, shredded mozzarella, grated Parmesan cheese, chopped artichoke hearts, and thoroughly drained spinach. Mix well to evenly distribute all ingredients.
- Prepare to bake: Transfer the creamy mixture into a 1-quart baking dish, spreading it out evenly to ensure uniform cooking.
- Bake the dip: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the dip is bubbly and heated through with a slight golden top.
- Serve warm: Remove the dip from the oven and serve immediately while warm. Pair it with sliced baguette, crackers, or tortilla chips for dipping.
Notes
- Make sure to drain and squeeze excess water from the thawed spinach to avoid a watery dip.
- You can substitute frozen spinach with fresh spinach, sautéed and drained, if preferred.
- The dip can be prepared ahead of time and refrigerated; bake just before serving.
- For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
