Pin this A creamy, cheesy, and irresistibly savory dip loaded with spinach and artichoke hearts baked until golden and bubbly. Perfect for sharing at gatherings or as a comforting weekend treat.
This dip has been a favorite at every party I've hosted it brings people together around delicious comfort food
Ingredients
- Artichoke hearts: 1 (14 oz 400 g) can drained and roughly chopped
- Fresh baby spinach: 5 oz 140 g or 9 oz 250 g frozen thawed and drained
- Garlic: 2 cloves minced
- Cream cheese: 8 oz 225 g softened
- Sour cream: 1 cup 240 ml
- Mayonnaise: 1/2 cup 120 ml
- Mozzarella cheese: 1 cup 100 g grated
- Parmesan cheese: 1/2 cup 50 g grated
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon freshly ground
- Red pepper flakes: 1/4 teaspoon optional
Instructions
- Step 1:
- Preheat the oven to 375°F 190°C
- Step 2:
- If using fresh spinach sauté it in a skillet over medium heat until wilted about 2 minutes then drain and chop Skip this step for thawed frozen spinach just squeeze out excess liquid
- Step 3:
- In a large mixing bowl combine cream cheese sour cream and mayonnaise Beat until smooth
- Step 4:
- Stir in the garlic salt black pepper and red pepper flakes if using
- Step 5:
- Fold in the chopped artichoke hearts spinach mozzarella and half of the Parmesan cheese
- Step 6:
- Transfer the mixture to a greased 1-quart 1-liter baking dish Smooth the top and sprinkle with the remaining Parmesan cheese
- Step 7:
- Bake for 25 minutes or until the dip is hot and bubbly with a lightly golden top
- Step 8:
- Let cool for 5 minutes before serving Serve warm with sliced baguette pita chips tortilla chips or fresh vegetables
Pin this This recipe always brings smiles during family gatherings especially on cozy weekends
Serving Suggestions
Serve warm with sliced baguette pita chips tortilla chips or fresh vegetables for dipping
Variations
Add chopped green onions or a squeeze of lemon juice for extra flavor or swap mozzarella for Monterey Jack cheese for a spicier kick
Storage
Leftovers can be refrigerated and gently reheated maintaining creamy texture and taste
Pin this This dip is a guaranteed crowd-pleaser that’s easy to prepare and perfect for any occasion
Recipe Questions
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before adding to maintain the right texture and avoid excess moisture.
- → What cheeses work best in this dish?
Cream cheese, mozzarella, and Parmesan provide a creamy, melty texture with a sharp finish. Monterey Jack is a good substitute for a mild kick.
- → How do I know when it's done baking?
Bake until the top is lightly golden and the mixture is hot and bubbly, usually around 25 minutes at 375°F (190°C).
- → Can I prepare this ahead of time?
The mixture can be assembled and refrigerated before baking. Bake just before serving for best texture and warmth.
- → What are good serving options?
Serve warm with sliced baguette, pita or tortilla chips, or fresh vegetable sticks for dipping.