Description
This Cheesy Baked Spinach Artichoke Dip is a creamy, savory appetizer perfect for parties and gatherings. Combining rich cream cheese, tangy sour cream, mayonnaise, tender spinach, and artichoke hearts, all topped with a golden layer of melted Parmesan and mozzarella cheese, it’s baked to bubbly perfection and served warm for a deliciously satisfying dip.
Ingredients
Scale
Dip Base
- 8 oz cream cheese, softened
- 1/3 cup mayonnaise
- 1/3 cup sour cream
Vegetables and Flavorings
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup artichoke hearts, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Topping and Mix
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a small baking dish or cast iron skillet to prevent sticking.
- Mix Base Ingredients: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir thoroughly until the mixture is smooth and creamy.
- Add Vegetables: Fold in the thawed and squeezed-dry spinach along with the chopped artichoke hearts, ensuring even distribution throughout the mixture.
- Season and Add Cheese: Stir in the minced garlic, salt, and black pepper. Then gently fold in the shredded Parmesan and mozzarella cheeses until just combined.
- Bake the Dip: Transfer the mixture into the prepared baking dish, smoothing the top with a spatula. Place in the oven and bake for 20-25 minutes, or until the dip is bubbling and the top is golden brown.
- Serve Hot: Remove from the oven and serve immediately with tortilla chips, crostini, or sliced baguette for dipping.
Notes
- Be sure to squeeze out excess water from the spinach to prevent a watery dip.
- You can prepare this dip ahead by mixing all ingredients and refrigerating, then baking right before serving.
- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce.
- Use a cast iron skillet for a rustic presentation and even baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
