Description
A warm, creamy, and cheesy baked spinach artichoke dip that combines cream cheese, mayonnaise, sour cream, spinach, artichokes, garlic, and a blend of Parmesan and mozzarella. Perfectly baked until golden and bubbly, this dip is ideal for serving with tortilla chips, crostini, or fresh bread.
Ingredients
Scale
Dip Base
- 8 oz cream cheese, softened
- 1/3 cup mayonnaise
- 1/3 cup sour cream
Vegetables
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup artichoke hearts, chopped
- 2 cloves garlic, minced
Seasonings & Cheeses
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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 and ensure easy serving.
- Mix Cream Base: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix thoroughly until you achieve a smooth and creamy consistency without lumps.
- Add Vegetables: Stir in the thawed and thoroughly squeezed-dry chopped spinach and the chopped artichoke hearts, distributing them evenly throughout the mixture.
- Season and Add Cheese: Add the minced garlic, salt, and black pepper. Fold in the shredded Parmesan cheese and shredded mozzarella cheese to bring richness and flavor texture to the dip.
- Bake the Dip: Transfer the combined mixture into the prepared baking dish, smoothing the top for even cooking. Bake in the preheated oven for 20-25 minutes, or until the dip is bubbling and has developed a golden brown crust on top.
- Serve Warm: Remove the dish from the oven and serve immediately with your choice of tortilla chips, crostini, or sliced baguette to enjoy the warm, cheesy dip at its best.
Notes
- Ensure the spinach is well-squeezed to remove excess moisture to prevent a watery dip.
- Use freshly minced garlic for the best flavor.
- For extra creaminess, use full-fat dairy products.
- Let the dip cool slightly before serving to avoid burns.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
