Creamy Baked Spinach Artichoke Dip
If you’re looking for an appetizer that will have everyone swooning, look no further than this Creamy Baked Spinach Artichoke Dip. It’s rich, cheesy, and packed with the savory goodness of spinach and artichokes. Whether it’s game day, a cozy gathering with friends, or a festive holiday party, this dip is sure to be the star of the show. So grab your favorite chips, crackers, or fresh veggies, and let’s dive into the details of creating this creamy, dreamy delight!
Why It’s Crowd-Pleasing
The beauty of Creamy Baked Spinach Artichoke Dip lies in its irresistible texture and flavor. The combination of cream cheese, mayonnaise, and sour cream creates a luscious base that’s perfectly complemented by the earthiness of spinach and the tanginess of artichokes. Not to mention, the gooey melted mozzarella and parmesan on top add an incredible cheesy finish. This dip is not only easy to prepare but also offers a satisfying blend of creaminess and subtle warmth that keeps people coming back for more. It’s perfect for sharing, making it a go-to choice for any social event.
What You’ll Need
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1 cup grated mozzarella (plus extra for topping)
- 1/2 cup freshly grated parmesan cheese (plus extra for topping)
- 1 clove garlic, finely minced
- 14 ounces can artichoke hearts, well drained, excess liquid squeezed out and roughly chopped
- 1/2 cup frozen spinach, thawed, well drained and excess liquid squeezed out
- Pinch red pepper flakes or cayenne pepper (optional)
- Zest of one lemon (optional)
What You’ll Need (Gear)
- Mixing bowl: For combining all the ingredients.
- Spatula: To help mix and fold ingredients together.
- Baking dish: A medium-sized dish will work perfectly for baking the dip.
- Oven: Preheated to ensure the dip bakes evenly.
Cook Creamy Baked Spinach Artichoke Dip Like This
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This allows the dip to bake evenly and achieve that delightful golden-brown top.
Step 2: Mix the Base
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a spatula to mix until smooth and creamy. This will be the delicious base of your dip.
Step 3: Add the Cheeses
Stir in the grated mozzarella and freshly grated parmesan cheese. Set aside a bit of each cheese for topping later.
Step 4: Incorporate Veggies
Fold in the finely minced garlic, chopped artichoke hearts, and drained spinach. If you’re using red pepper flakes or cayenne pepper for a bit of heat, add them here. For an extra kick of flavor, consider adding the zest of one lemon.
Step 5: Transfer to Baking Dish
Spread the mixture evenly into your baking dish. Use the spatula to smooth down the top, ensuring that it will bake evenly.
Step 6: Add Toppings
Sprinkle the reserved mozzarella and parmesan cheese on top of the dip. This will create a glorious cheesy crust that everyone will love.
Step 7: Bake
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the dip is bubbly and the top is golden brown.
Step 8: Serve!
Once baked, remove the dip from the oven and let it cool for a few minutes. Serve warm with your choice of tortilla chips, crackers, or fresh veggies for dipping.
Seasonal Flavor Boosts
- Add roasted red peppers for a smoky flavor.
- Incorporate chopped sun-dried tomatoes for a burst of sweetness.
- Mix in cooked and crumbled sausage for a heartier dip.
- Drizzle with a balsamic glaze before serving for a tangy finish.
Method to the Madness
The combination of ingredients in this Creamy Baked Spinach Artichoke Dip is key to achieving that rich and flavorful profile. The creaminess comes from the blend of cream cheese, mayonnaise, and sour cream, while the artichokes and spinach add depth and texture. Baking it allows the flavors to meld beautifully, resulting in a dip that is truly irresistible.
Store, Freeze & Reheat
Any leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the dip in a freezer-safe container and store for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight, then bake at 350°F (175°C) until heated through, about 20-25 minutes. You may want to add a little extra cheese on top for that fresh-baked experience.
Creamy Baked Spinach Artichoke Dip FAQs
Can I make this dip ahead of time?
Absolutely! You can prepare the dip, assemble it in the baking dish, and cover it with plastic wrap. Store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What can I serve with this dip?
This dip pairs wonderfully with tortilla chips, pita chips, fresh veggies like carrots and celery, or even slices of sourdough bread. You could also use it as a spread on sandwiches or wraps for an extra kick of flavor.
Can I add different cheeses?
Yes! Feel free to mix up the cheeses according to your preference. Cheddar, gouda, or even a spicy pepper jack can add different flavors and textures to your dip.
How can I make this dip lighter?
If you want a lighter version, consider replacing half of the cream cheese with Greek yogurt and using light mayonnaise. It will still be delicious while cutting back on calories!
Weekend Projects
- Spinach Artichoke Lasagna Rolls Recipe – A delicious twist on classic lasagna.
- Easy Yeast Rolls – Perfect for serving alongside your dip.
Ready, Set, Cook
With this Creamy Baked Spinach Artichoke Dip recipe in your arsenal, you’re all set to impress your family and friends. Whether you whip it up for a casual get-together or a festive occasion, this dip is sure to be a hit. So, gather your ingredients, preheat that oven, and get ready for a flavorful experience that will have everyone asking for the recipe!
Creamy Baked Spinach Artichoke Dip
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) for even baking.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy.
- Stir in the grated mozzarella and freshly grated parmesan cheese, reserving some for topping.
- Fold in the minced garlic, chopped artichoke hearts, and drained spinach. Add red pepper flakes or cayenne pepper and lemon zest if desired.
- Spread the mixture evenly into your baking dish and smooth down the top.
- Sprinkle the reserved mozzarella and parmesan cheese on top.
- Bake for about 25-30 minutes until bubbly and golden brown.
- Let cool for a few minutes before serving warm with tortilla chips, crackers, or fresh veggies.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, use a freezer-safe container for up to 3 months.
- Thaw overnight and reheat at 350°F (175°C) for 20-25 minutes.
