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Spinach and Artichoke Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 48 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy and cheesy Spinach and Artichoke Dip is a crowd-pleasing appetizer perfect for parties and gatherings. It combines tender spinach, flavorful artichoke hearts, and a rich blend of cheeses and seasonings, baked until bubbly and golden brown for a deliciously comforting dip.

Ingredients

Scale

Vegetables

  • 2 (10 oz) packages frozen chopped spinach, thawed and drained
  • 2 (14 oz) cans artichoke hearts, drained and chopped

Dairy & Condiments

  • 16 oz cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Seasonings

  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the dip.
  2. Drain Spinach: Place the thawed spinach in a clean kitchen towel and squeeze to remove all excess moisture, ensuring the dip isn’t watery.
  3. Mix Cream Cheese and Mayonnaise: In a large bowl, blend softened cream cheese and mayonnaise together until smooth and creamy.
  4. Add Seasonings: Stir in minced garlic, red pepper flakes, salt, and black pepper to the creamy mixture for flavor.
  5. Add Cheeses: Mix in grated Parmesan and 3/4 cup of shredded mozzarella cheese evenly into the mixture.
  6. Incorporate Vegetables: Fold the well-drained spinach and chopped artichoke hearts into the cheese mixture until evenly combined.
  7. Prepare Baking Dish: Transfer the combined dip mixture into a 9×13 inch baking dish, spreading it out smoothly.
  8. Top with Remaining Cheese: Sprinkle the remaining 1/4 cup of mozzarella cheese evenly over the top to create a cheesy crust.
  9. Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the dip is hot, bubbly, and lightly browned on top.
  10. Rest and Serve: Allow the dip to rest for 5-10 minutes after baking, then serve warm with your choice of chips, crackers, or bread.

Notes

  • For best results, ensure spinach is thoroughly drained to prevent a watery dip.
  • You can adjust the amount of red pepper flakes to control the spice level.
  • This dip pairs wonderfully with tortilla chips, pita bread, or fresh vegetable sticks.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://yumrecipesfood.com/spinach-and-artichoke-dip-recipe/