Spinach and Artichoke Dip

Looking for the ultimate crowd-pleasing appetizer? This Spinach and Artichoke Dip is creamy, cheesy, and absolutely irresistible. Whether you’re hosting game night, planning a family gathering, or just want something delicious to snack on, this classic dip delivers flavor and comfort in every bite. It’s oven-baked until golden and bubbly, with a velvety texture and savory blend of spinach, artichokes, and cheese.

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Why You’ll Love This Recipe
Crowd Favorite – Always the first to disappear at parties and potlucks.
Creamy & Cheesy – Made with a luscious blend of cream cheese, sour cream, and melty cheeses.
Make-Ahead Friendly – Assemble it ahead of time and bake when ready to serve.
Versatile – Serve warm with chips, bread, or veggies.
Easy to Make – Just mix, bake, and enjoy—minimal prep, maximum flavor.

Ingredients You’ll Need

Base Ingredients:

• 1 (8 oz) block cream cheese, softened
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper

Veggies & Add-Ins:

• 1 cup cooked spinach (squeezed dry, roughly chopped)
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 clove garlic, minced (optional for extra flavor)

Cheese Blend:

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup shredded white cheddar or Monterey Jack
• 2 tbsp extra Parmesan (for topping)

Tools You’ll Need

• Large mixing bowl
• Rubber spatula or spoon
• 8×8 or small baking dish
• Oven or toaster oven
• Cheese grater (if shredding fresh cheese)

Step-by-Step Instructions

Step 1: Prep and Preheat
Preheat your oven to 375°F (190°C).
Grease an 8×8 baking dish or any small oven-safe dish with cooking spray or butter.

Step 2: Mix the Creamy Base
In a large mixing bowl, add softened cream cheese, sour cream, and mayonnaise.
Mix until smooth and well combined.
Stir in garlic powder, onion powder, salt, and black pepper.

Step 3: Add Spinach and Artichokes
Fold in the chopped spinach and chopped artichoke hearts.
If using fresh garlic, stir that in as well.
Mix until evenly distributed.

Step 4: Add the Cheese
Stir in mozzarella, Parmesan, and white cheddar cheese.
Mix thoroughly so every bite is filled with cheesy goodness.

Step 5: Transfer and Top
Spoon the dip mixture into your prepared baking dish.
Spread it evenly, then sprinkle the top with 2 tbsp of Parmesan for a golden finish.

Step 6: Bake Until Bubbly
Place the dish in the preheated oven and bake for 20–25 minutes.
The top should be lightly golden and the edges bubbling.
Optional: Broil for 2–3 minutes for an extra golden, crispy top.

Step 7: Cool Slightly & Serve
Let the dip cool for 5–10 minutes before serving—it will thicken slightly as it rests.
Serve warm with toasted baguette slices, pita chips, tortilla chips, or crunchy veggies.

Tips for Perfect Spinach and Artichoke Dip
Drain Well – Make sure the spinach and artichokes are well-drained to avoid a watery dip.
Use Freshly Shredded Cheese – It melts better and gives a smoother texture.
Don’t Overbake – Just bake until bubbly; overbaking can dry out the dip.
Add a Kick – Mix in a pinch of crushed red pepper flakes or a few dashes of hot sauce for some heat.
Customize the Cheese – Swap in Gruyère or Fontina for a gourmet twist.

Serving Suggestions
With Chips – Tortilla chips or pita chips are always a hit.
Crusty Bread – Serve with slices of toasted French bread or sourdough.
Vegetables – Carrot sticks, celery, bell pepper strips, or cucumber rounds for a lighter option.
On a Platter – Make it the star of your appetizer board alongside cured meats, olives, and crackers.

How to Store & Reheat

Storing:
Refrigerate: Let leftover dip cool completely, then store in an airtight container in the fridge for up to 4 days.

Freezing:
Not recommended—dairy-based dips can separate when frozen and reheated.

Reheating:
Oven: Warm in a 350°F oven for 10–15 minutes or until hot and bubbly.
Microwave: Heat in 30-second intervals, stirring between each until warmed through.

Frequently Asked Questions

1. Can I use frozen spinach?
Yes! Just thaw it completely and squeeze out all excess moisture before using.

2. Can I make this ahead of time?
Definitely. Assemble the dip, cover it, and refrigerate for up to 2 days. Bake right before serving.

3. What kind of artichokes should I use?
Canned or jarred artichoke hearts packed in water or brine work best. Avoid marinated artichokes as they can change the flavor.

4. Is there a dairy-free version?
You can substitute with dairy-free cream cheese, sour cream, and cheese alternatives. The texture may vary slightly but will still be delicious.

5. Can I make this dip in a slow cooker?
Yes! Combine all ingredients in a small slow cooker and cook on low for 2–3 hours until hot and melty.

Final Thoughts
Spinach and Artichoke Dip is the classic appetizer that never goes out of style. It’s warm, cheesy, and packed with flavor—and best of all, it’s easy to make with simple ingredients. Whether you’re hosting a party, tailgating, or just indulging in a cozy night in, this dip brings comfort and flavor to the table every single time.

Try it out and share it with your favorite people—just don’t expect leftovers!

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 280 | Protein: 7g | Carbohydrates: 6g | Fat: 25g | Fiber: 2g | Sodium: 430mg

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