Description
This creamy and cheesy Baked Spinach Artichoke Dip combines tender spinach, tangy artichoke hearts, and a blend of melted cheeses for a comforting appetizer perfect for parties or cozy gatherings. Baked to bubbly perfection with a golden mozzarella topping, it pairs wonderfully with chips, veggies, or toasted bread.
Ingredients
Scale
Basic Ingredients
- 1 tablespoon butter
- 5 ounces frozen spinach (thawed, drained very well and chopped)
- 1 (14-oz) can artichoke hearts (drained & chopped)
- 1 clove garlic (peeled and minced)
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
Dairy Ingredients
- 1 (8-oz) package cream cheese (softened)
- ½ cup shredded mozzarella (plus more for topping)
- ½ cup grated Parmesan cheese
- 1/4 cup sour cream
Instructions
- Get ready: Turn your oven to 350°F (175°C) so it’s preheated and hot when needed. Prepare a small baking dish about 1 quart in size or an 8×8 inch square dish. Lightly spray it with nonstick cooking spray to prevent sticking later. Get all the ingredients ready for cooking.
- Cook the spinach: Melt the butter in a large skillet over medium heat. Add the chopped spinach, chopped artichoke hearts, minced garlic, onion powder, and garlic powder. Stir frequently and cook until all excess water evaporates. This step is critical to avoid a watery or greasy dip. Remove from heat once the mixture is mostly dry but not burned.
- Assemble the dip: Stir in the softened cream cheese, half of the shredded mozzarella, and the grated Parmesan until the mixture is melted and smooth. Gently fold in the sour cream until just combined, ensuring a creamy consistency.
- Bake the dip: Transfer the dip to the prepared baking dish. Leave the surface uneven with peaks and valleys for a nice presentation. Sprinkle the remaining shredded mozzarella evenly on top. Bake in the preheated oven for 10-15 minutes until the dip is hot, bubbly, and has slightly golden edges. Avoid overbaking to keep the dip creamy, not gritty.
- Eat it now: Serve the dip warm, cooled slightly to avoid burns. Pair with sturdy chips, fresh vegetable sticks, or toasted bread slices for dipping and enjoy immediately.
Notes
- Drain and squeeze out as much water as possible from the spinach to avoid a watery dip.
- Use full-fat cream cheese and cheeses for best creamy texture.
- Try adding a pinch of crushed red pepper flakes for a subtle heat variation.
- This dip can be prepared in advance and baked just before serving.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
