Description
A creamy and flavorful Spinach Artichoke Dip, baked to perfection with a blend of cheeses, garlic, and tender vegetables. Ideal as a warm appetizer served with chips or toasted bread.
Ingredients
Scale
Vegetables
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
Dairy & Condiments
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Seasoning
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dip evenly.
- Mix the Creamy Base: In a large mixing bowl, blend together the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and creamy, forming the base for your dip.
- Add Vegetables and Cheese: Stir in the chopped spinach, artichoke hearts, grated Parmesan cheese, shredded mozzarella, minced garlic, and black pepper, ensuring all ingredients are well combined for balanced flavor.
- Prepare for Baking: Transfer the mixture into a baking dish, spreading it out evenly so it bakes uniformly with a golden top.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is bubbly and the top turns a delightful golden brown.
- Serve Warm: Remove from oven and serve the dip warm with tortilla chips or toasted bread, perfect for entertaining or a delicious snack.
Notes
- Ensure the spinach is well-drained to avoid a watery dip.
- Use full-fat dairy products for the creamiest texture.
- To make it spicier, add a pinch of red pepper flakes or a dash of hot sauce.
- This dip can be prepared ahead and refrigerated before baking; just add extra baking time if chilled.
- For a dairy-free option, substitute with vegan cream cheese and mayonnaise replacements.
