Looking for a delicious and easy-to-make dip to serve at your next gathering? Look no further than this mouth-watering Baked Spinach Artichoke Dip! Creamy and cheesy, this dip combines savory spinach, tangy artichokes, and rich cream cheese.
Served warm and bubbly, it’s a crowd-pleaser that will disappear quickly. Whether you’re hosting a party or movie night, or just looking for a delicious snack, this dip is a must-try.
So grab your baking dish and get ready to enjoy a delectable and addictive dip that’s perfect for any occasion!
Baked Spinach Artichoke Dip
- 1 cup of frozen spinach, thawed and squeezed dry
- 1 (14 oz)can of artichoke hearts, drained and chopped
- 1 cup of mayonnaise
- 1 cup of sour cream·
- 1 cup of grated Parmesan cheese
- 1/2 cup of grated mozzarella cheese
- 4 clove of garlic, minced
- Salt and pepper, to taste
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper.
- Mix everything together until well combined.
- Transfer the mixture to a 9-inch(23 cm) baking dish.
- Bake the dip in the oven for25-30 minutes, or until the top is golden brown and the mixture is hot and bubbly.
- Serve the baked spinach artichoke dip hot with tortilla chips, bread, or crackers.
- To ensure a creamy texture, it’s important to fully mix all of the ingredients together in a large bowl before transferring to the baking dish.
- Feel free to adjust the seasonings to taste, adding more garlic or salt if desired.
- For a more golden and crispy top, you can sprinkle extra mozzarella cheese or breadcrumbs on top of the mixture before baking.
- You can also add a bit of lemon juice to the mixture for a touch of brightness and acidity.
- To make this recipe gluten-free, be sure to use gluten-free crackers or bread to serve with the dip.
- If you’re short on time, you can also prepare this recipe in a slow cooker. Just mix the ingredients together in a slow cooker, cover, and cook on low heat for 2-3 hours, or until hot and bubbly.
- This recipe can also be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the baking dish and reheat in the oven until hot and bubbly before serving.
Why you need to try this baked spinach artichoke dip
- Creamy and flavorful: The combination of cream cheese, mayonnaise, sour cream, and grated cheese creates a creamy and delicious base for this dip.
- Spinach and artichoke: The chopped spinach and artichoke hearts add an earthy and savory taste that blends well with the creamy base.
- Easy to make: This recipe is quick and easy to make, perfect for when you’re in a time crunch but still want to impress your guests.
- Versatile: This dip can be served with various dipping options, making it perfect for any occasion.
Can I use fresh spinach instead of frozen spinach?
Yes, you can. Blanch the fresh spinach in boiling water for 1-2 minutes, then squeeze it dry before adding it to the mixture.
Can I use light mayonnaise or sour cream to make this dish healthier?
You can use light versions of these ingredients to reduce fat content.
Can I substitute the Parmesan cheese with another type of cheese?
You can substitute the Parmesan cheese with Romano or Asiago cheese for a different flavor.
How long can I store leftovers in the refrigerator?
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Can I freeze the dip for later use?
You can freeze the dip in an airtight container for up to 3 months. Defrost in the refrigerator overnight before reheating in the oven.
How long do I need to bake the dip?
Bake the dip in the oven for 25-30 minutes until the top is golden brown and the mixture is hot and bubbly.
What should I serve the dip with?
The dip is typically served with tortilla chips, bread, or crackers.
Can I add additional ingredients to the dip for extra flavor?
Yes, you can add ingredients such as diced onion, chopped sun-dried tomatoes, or chopped jalapenos for extra flavor.
Can I make this recipe in advance and bake it later?
Yes, you can prepare the mixture in advance, cover it, and refrigerate it until ready to bake.
How can I tell if the dip is fully baked and ready to serve?
The dip is fully baked and ready to serve when the top is golden brown and the mixture is hot and bubbly.
Tips on Making these Baked Spinach Artichoke Dip
- Use fresh spinach, if possible, for the best flavor and texture.
- Thaw and drain the artichoke hearts before chopping them into small pieces.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
- To reduce the fat content, use low-fat cream cheese and sour cream instead of the regular versions.
- Add a pinch of cayenne pepper or red pepper flakes for some extra spice.
- For a more complex flavor, add a few tablespoons of grated Parmesan cheese to the mixture.
- Bake the dip in a preheated oven for 20-25 minutes or until it’s hot and bubbly.
- Serve the dip with your favorite crackers, bread, or vegetables.
- Leftover dip can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a more decorative presentation, sprinkle some chopped fresh herbs, such as parsley or chives, on top of the dip before serving.
This baked spinach artichoke dip is a delectable and addictive appetizer that’s easy to make and perfect for any occasion.
It’s a crowd-pleaser that will leave your guests raving and asking for the recipe. So, next time you’re looking for a dish that’s both impressive and comforting, try this recipe.
With its creamy texture, savory flavors, and cheesy goodness, this dip will surely become a new favorite in your recipe repertoire!