Spinach and Artichoke Dip Recipe
This Spinach and Artichoke Dip is the ultimate creamy, cheesy appetizer that’s perfect for any occasion. With tender spinach, artichoke hearts, and a rich, cheesy blend, this dip is always a crowd-pleaser. Whether you're hosting a party or looking for a comforting snack, this dip will steal the show.
Equipment
- Oven-safe baking dish (9x9 or similar)
- Medium saucepan
- Spoon or spatula
- Knife and cutting board
- Mixing bowl
Ingredients
- 1 10 oz package frozen spinach, thawed and drained
- 1 14 oz can artichoke hearts, drained and chopped
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 tablespoon olive oil for greasing dish
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease an oven-safe baking dish with olive oil.
- Cook the Spinach:
- In a saucepan over medium heat, warm the spinach until it’s fully thawed and any excess moisture is evaporated. Once dry, chop the spinach into smaller pieces if necessary.
- Mix the Dip:
- In a large mixing bowl, combine the cooked spinach, chopped artichokes, sour cream, mayonnaise, Parmesan cheese, 1 cup mozzarella cheese, minced garlic, salt, pepper, and red pepper flakes (if using). Stir everything together until well combined.
- Bake the Dip:
- Transfer the mixture to the greased baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
- Bake and Serve:
- Bake the dip in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Serve Warm:
- Serve the dip warm with tortilla chips, crackers, or sliced baguette for dipping. Enjoy!