Spinach Artichoke Dip

This creamy and cheesy spinach artichoke dip is a crowd-pleaser that’s perfect for parties, game days, or as a satisfying snack. Packed with flavorful artichokes and nutrient-rich spinach, it’s a versatile appetizer that can be paired with chips, bread, or veggies.

Why You’ll Love This Recipe

• Creamy and indulgent: The combination of cheeses makes it rich and satisfying.
• Simple to make: Requires just a few basic ingredients and minimal prep time.
• Perfect for gatherings: A hit with guests, easy to serve warm or at room temperature.
• Customizable: Adjust flavors to suit your preferences, like adding more garlic or spice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spinach (fresh or frozen)
• Artichoke hearts (canned or jarred)
• Cream cheese
• Sour cream
• Mayonnaise
• Parmesan cheese
• Mozzarella cheese
• Garlic
• Salt and pepper

Directions

1. Preheat your oven to 375°F (190°C).
2. If using frozen spinach, thaw it completely and squeeze out excess moisture. Chop the artichoke hearts into bite-sized pieces.
3. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, Parmesan cheese, and mozzarella cheese. Stir until well blended.
4. Add the spinach, artichoke hearts, and minced garlic to the cheese mixture. Season with salt and pepper to taste. Mix until evenly combined.
5. Transfer the mixture to an oven-safe dish and spread it out evenly.
6. Bake for 20-25 minutes or until bubbly and lightly golden on top.
7. Serve warm with chips, bread, or vegetables.

Servings and Timing

• Servings: Approximately 6-8 servings as an appetizer
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

Variations

• Add protein: Mix in cooked and crumbled bacon or shredded chicken.
• Spicy kick: Add diced jalapeños or a pinch of red pepper flakes.
• Different cheeses: Swap mozzarella for fontina or Monterey Jack.
• Low-carb version: Serve with sliced cucumbers, bell peppers, or celery sticks instead of bread or chips.

Storage/Reheating

• Storage: Place any leftovers in an airtight container and store in the refrigerator for up to 3 days.
• Reheating: Warm in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave in short bursts, stirring in between, until heated through.

FAQs

1. Can I make this dip ahead of time?

Yes, prepare the dip as directed but don’t bake it. Store it covered in the refrigerator for up to a day, then bake just before serving.

2. Can I freeze spinach artichoke dip?

Yes, you can freeze it before baking. Wrap it tightly, freeze for up to 3 months, and bake directly from frozen, adding extra cooking time.

3. Can I use fresh spinach instead of frozen?

Absolutely! Sauté fresh spinach until wilted, then chop and use as directed.

4. What can I serve with this dip?

Serve with tortilla chips, sliced baguette, pita bread, crackers, or fresh veggies like carrots and celery.

5. Can I make this dip dairy-free?

Yes, use dairy-free alternatives like vegan cream cheese, sour cream, and shredded cheese.

6. How do I avoid a watery dip?

Ensure all excess moisture is removed from the spinach and artichoke hearts before mixing.

7. Can I cook this dip in a slow cooker?

Yes, mix all ingredients and heat on low for 2-3 hours, stirring occasionally.

8. How do I know when it’s done baking?

The top should be lightly golden, and the edges should bubble.

9. What’s the best dish to bake it in?

Use a shallow, oven-safe dish like a pie dish or small casserole dish for even cooking.

10. Can I double the recipe?

Yes, simply double the ingredients and use a larger dish. Adjust baking time as needed.

Conclusion

Spinach artichoke dip is a timeless appetizer that’s as easy to make as it is delicious. Whether you’re hosting a party or craving a comforting snack, this creamy, cheesy dip is sure to be a hit. Experiment with variations, and don’t forget to serve it with your favorite dippers!

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