Description
This creamy and irresistible Spinach Artichoke Dip is a perfect party favorite, featuring a delicious blend of spinach, artichoke hearts, and a medley of cheeses baked to bubbly perfection. Easy to prepare and sure to please a crowd, it’s ideal for serving warm with crackers, bread, or fresh vegetable sticks.
Ingredients
Scale
Spinach Mixture
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare it for baking the dip evenly.
- Combine Ingredients: In a medium bowl, thoroughly mix the thawed and drained spinach, chopped artichoke hearts, sour cream, mayonnaise, grated Parmesan cheese, shredded mozzarella cheese, and garlic powder until they are well incorporated.
- Prepare Baking Dish: Spread the combined mixture evenly in a small baking dish to ensure even cooking.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 25 minutes, or until the dip is bubbly and lightly browned on top, indicating it’s perfectly heated through.
- Serve Warm: Remove from the oven and serve the dip warm with crackers, bread, or fresh vegetable sticks for dipping.
Notes
- Make sure to thoroughly drain the spinach and artichoke hearts to avoid excess moisture in the dip.
- You can use fresh garlic minced instead of garlic powder for a stronger garlic flavor.
- For a spicier kick, add a pinch of crushed red pepper flakes to the mixture.
- This dip can be prepared a day ahead and refrigerated; bake just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
