Description
This hot spinach and artichoke dip is a creamy, cheesy appetizer perfect for parties or casual gatherings. Combining tender artichoke hearts, spinach, and a blend of cheeses baked to golden perfection, it’s a crowd-pleasing snack served warm with chips, crackers, or bread.
Ingredients
Scale
Main Ingredients
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (10 oz) frozen spinach, thawed and drained
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- Mix Ingredients: In a medium bowl, combine the chopped artichoke hearts, thawed and drained spinach, softened cream cheese, mayonnaise, grated Parmesan, 1 cup shredded mozzarella, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are well blended.
- Transfer to Baking Dish: Spread the mixture evenly into a 9-inch or similar size baking dish, making sure the surface is level.
- Add Topping: Sprinkle the remaining 1/4 cup shredded mozzarella cheese evenly over the top of the dip mixture.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes, until the dip is hot, bubbly, and the cheese on top turns a golden brown color.
- Serve: Remove from oven and serve warm with chips, crackers, or fresh bread. Enjoy your delicious hot spinach and artichoke dip!
Notes
- Make sure to thoroughly drain the spinach and artichokes to prevent a watery dip.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- For extra flavor, add a pinch of crushed red pepper flakes or chopped jalapeños.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- This dip pairs well with tortilla chips, pita wedges, or crusty baguette slices.
