Description
This creamy Spinach Artichoke Dip is a classic crowd-pleaser perfect for parties and gatherings. It features a delicious blend of sautéed onions, garlic, spinach, and artichoke hearts combined with cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan cheeses. Baked until bubbly and golden, this dip pairs wonderfully with bread, tortilla chips, or fresh vegetable sticks for a warm, savory appetizer everyone will love.
Ingredients
Scale
Vegetables & Aromatics
- 1 Tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Dairy & Condiments
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Spices & Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic and sauté until the onion becomes translucent, approximately 3-4 minutes.
- Add Vegetables: Stir in the chopped artichoke hearts and thawed spinach. Cook together for an additional 2-3 minutes to blend the flavors.
- Combine Creamy Mixture: In a mixing bowl, thoroughly combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, optional red pepper flakes, salt, and black pepper.
- Mix Ingredients Together: Add the creamy cheese mixture to the skillet with the sautéed vegetables. Stir everything well until fully blended and heated through.
- Bake the Dip: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the top is golden and bubbly.
- Cool Slightly: Remove the dip from the oven and allow it to cool for a few minutes before serving to avoid burning.
- Serve: Serve the hot spinach artichoke dip with bread slices, tortilla chips, or vegetable sticks for dipping. Enjoy your delicious appetizer!
Notes
- Make sure to squeeze excess water from the thawed spinach to prevent a watery dip.
- You can substitute mayonnaise with Greek yogurt for a tangier, lighter option.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- This dip can be made ahead and refrigerated; reheat in the oven before serving.
- For a gluten-free option, serve with gluten-free crackers or vegetable sticks.
