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Creamy Spinach Artichoke Dip Recipe

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This Creamy Spinach Artichoke Dip is a rich, cheesy appetizer perfect for parties or casual gatherings. Made with a blend of cream cheese, sour cream, mayonnaise, spinach, artichokes, and a savory mix of Parmesan and mozzarella cheeses, this warm and comforting dip is baked to perfection and pairs wonderfully with pita chips, tortilla chips, fresh veggies, or crusty bread.

Ingredients

Dip Ingredients

  • 8 oz cream cheese, softened and cut into chunks
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 10 oz frozen spinach, thawed, rinsed, drained, and chopped
  • 14 oz canned artichoke hearts, drained and chopped
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 tsp dried minced onion

To Serve

  • Pita chips, tortilla chips, cucumber slices, fresh veggies, baguettes, or French bread

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (204°C). Chop the canned artichoke hearts into bite-size chunks if not already done, ensure the frozen spinach is fully thawed, rinsed, and drained then chopped if necessary. Cut the softened cream cheese into small chunks for easier mixing.
  2. Mix Creamy Base: In a large mixing bowl, use an electric hand mixer to combine the 8 oz of softened cream cheese, 1/4 cup sour cream, and 1/4 cup mayonnaise until the mixture is smooth and creamy with no lumps.
  3. Add Vegetables and Cheese: Add the chopped spinach, drained chopped artichokes, 1 cup of freshly grated Parmesan cheese, 1 cup of shredded mozzarella cheese, and 1 teaspoon dried minced onion to the creamy base. Fold everything together gently using a spatula until all ingredients are evenly incorporated.
  4. Bake the Dip: Transfer the mixture into an 8×8 inch baking dish or an 8-inch round baking dish, spreading it out evenly with a spatula. Place the dish in the preheated oven and bake for 20 minutes until bubbling and lightly golden on top. Remove from the oven and allow to cool for 5 minutes before serving.
  5. Serve: Serve the warm dip hot, paired with your choice of pita chips, tortilla chips, fresh cucumber slices, assorted veggies, baguette slices, or French bread for dipping.

Notes

  • For best results, ensure the frozen spinach is fully thawed, thoroughly rinsed, and squeezed dry to avoid a watery dip.
  • You can substitute mayonnaise with Greek yogurt for a lighter version, though it may alter the creaminess slightly.
  • If you prefer a spicier dip, add a pinch of crushed red pepper flakes or a dash of hot sauce before baking.
  • This dip can be prepared a day ahead and baked fresh when ready to serve.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven until warm.

Find it online: https://recipefeastful.com/creamy-spinach-artichoke-dip-recipe/