Description
This creamy and flavorful Spinach and Artichoke Dip is a classic appetizer perfect for parties and gatherings. Made with tender artichoke hearts, spinach, and a blend of cheeses, it’s baked to bubbly perfection for a warm, comforting dip that pairs wonderfully with chips, crackers, or fresh veggies.
Ingredients
Scale
Dip Ingredients
- 14 ounces artichoke hearts (drained and chopped)
- 10 ounces frozen chopped spinach (thawed and drained)
- 1 cup sour cream
- 1/4 cup mayonnaise
- 4 ounces cream cheese (softened)
- 1/4 cup Parmesan cheese (grated)
- 1/2 cup mozzarella cheese (grated)
- 2 garlic cloves (minced)
- 1/2 tablespoon Worcestershire sauce
- 1/2 – 1 teaspoon salt
- 1/8 – 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the dip.
- Mix Base: In a large mixing bowl, blend together sour cream, mayonnaise, and softened cream cheese until the mixture is smooth and creamy.
- Combine Ingredients: Stir in the chopped artichokes, well-drained spinach, Parmesan cheese, mozzarella cheese, minced garlic, Worcestershire sauce, salt, black pepper, and cayenne pepper. Taste and adjust seasoning as needed.
- Transfer to Baking Dish: Pour the mixture into a 2-cup baking dish. Optionally, cover with foil to prevent over-browning.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the dip is hot, melted, and bubbly on top.
- Serve: Serve the dip warm, pairing it with bagel chips, fresh vegetable sticks, or your favorite dipping snacks.
Notes
- Be sure to thoroughly drain the frozen spinach to avoid excess moisture in the dip.
- Using softened cream cheese helps to blend the mixture smoothly.
- Adjust the cayenne pepper amount based on your preferred spice level.
- If you prefer a thicker dip, allow it to cool slightly before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
