Description
Spinach Artichoke Dip is a rich and creamy appetizer that’s always a crowd favorite. With a perfect blend of cheeses, tender spinach, and flavorful artichokes, this dip is baked to golden perfection. It’s ideal for parties, holidays, or casual family gatherings and pairs beautifully with chips, bread, or fresh veggies.
Ingredients
- 8 ounces cream cheese, softened
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 2 cloves garlic, minced
- 1½ cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese
- ½ cup shredded Gruyere cheese (or gouda or Swiss cheese)
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounces marinated artichoke hearts, drained and chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, and garlic.
- Beat with a hand mixer on medium speed until smooth and fluffy.
- Fold in 1 cup mozzarella cheese, Parmesan cheese, Gruyere cheese, spinach, and chopped artichokes.
- Spread the mixture evenly into a baking dish (2-quart dish, 9×9 dish, or 10-inch cast iron skillet).
- Sprinkle the remaining ½ cup of mozzarella cheese on top.
- Bake for 25–30 minutes, until bubbly and golden brown.
- Let the dip rest for 10 minutes before serving.
- Serve with tortilla chips, crackers, baguette slices, or fresh vegetables.
Notes
-
- Serving: Serve warm and bubbly straight from the oven.
- Pairings: Great with tortilla chips, pita chips, sliced baguette, or fresh veggie sticks.
- Make-Ahead: Assemble the dip up to a day ahead, cover, and refrigerate. Bake just before serving.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F for 10–15 minutes or microwave in short intervals until warm.
- Freezing: Freeze before baking for up to 2 months. Thaw overnight and bake as directed.