Description
This fool-proof creamy spinach and artichoke dip is better than restaurant style, featuring a rich blend of cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan combined with spinach and artichokes. Baked to bubbly, golden perfection, it’s a guaranteed crowd-pleaser that’s perfect for parties or snacking.
Ingredients
Scale
Main Ingredients
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Seasonings
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip evenly.
- Mix Ingredients: In a large bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir thoroughly until the mixture is thick and creamy.
- Transfer to Baking Dish: Spread the creamy mixture evenly into a baking dish and smooth the top with a spatula for even baking.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the dip is bubbly and the top is starting to turn golden brown.
- Serve Warm: Allow the dip to cool for about a minute to avoid burning your tongue, then serve warm with your favorite chips, bread, or veggies.
Notes
- Be sure to squeeze all excess moisture from the spinach to avoid a watery dip.
- Use full-fat cream cheese and mayonnaise for the creamiest texture.
- For extra cheesiness, sprinkle a little extra mozzarella on top before baking.
- This dip can be prepared ahead of time and baked right before serving.
- Pairs well with pita chips, tortilla chips, or sliced baguette.
