Description
A warm, cheesy spinach artichoke dip that's rich, flavorful, and perfect as a crowd-pleasing appetizer. This dip combines creamy cheeses, tender artichokes, and spinach baked to bubbly perfection. Its subtle garlic and herb notes enhance the savory blend, making it ideal for parties or casual snacking.
Ingredients
Dairy and Cheese
- 1 (8 ounce) package cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- ¼ cup shredded mozzarella cheese
Produce and Seasonings
- 1 clove garlic, peeled and minced
- ½ teaspoon dried basil
- ¼ teaspoon garlic salt
- salt and pepper to taste
Canned and Frozen
- 1 (14 ounce) can artichoke hearts, drained and chopped
- ½ cup frozen chopped spinach, thawed and drained
Instructions
- Prepare Ingredients: Gather all the listed ingredients and ensure the cream cheese is softened for easy mixing. Thaw and drain the frozen spinach thoroughly to prevent excess moisture in the dip.
- Preheat Oven and Prep Dish: Preheat the oven to 350°F (175°C). Lightly grease a small baking dish to prevent sticking and make cleanup easier.
- Mix Base Ingredients: In a medium bowl, combine the softened cream cheese, mayonnaise, grated Parmesan, grated Romano, minced garlic, dried basil, garlic salt, salt, and pepper. Stir until the mixture is well blended and smooth.
- Add Vegetables: Gently fold in the chopped artichoke hearts and thoroughly drained spinach, ensuring an even distribution throughout the cheese mixture.
- Assemble and Top: Transfer this mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake for about 25 minutes or until the dip is bubbly and the top is lightly browned, indicating it's hot and ready to serve.
Notes
- Ensure spinach is well-drained to avoid a watery dip.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Serve with tortilla chips, pita bread, or crackers for dipping.
- For a spicier kick, add a pinch of red pepper flakes to the cheese mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
