The Ultimate Creamy Spinach Artichoke Dip
A thick, cheesy, and velvety appetizer that is guaranteed to satisfy every craving.
Ingredients
- 12 oz Frozen Chopped Spinach thawed and squeezed dry
- 14 oz Artichoke Hearts drained and chopped
- 2 cups Shredded Parmesan Cheese
- 8 oz Cream Cheese softened
- 2/3 cup Sour Cream
- 1/3 cup Mayonnaise
- 2 tsp Minced Garlic
Instructions
- Preheat the oven and lightly grease an 8x8-inch baking dish to prevent sticking.
- Ensure the thawed spinach is squeezed in a kitchen towel until no more liquid remains.
- In a medium bowl, toss the dried spinach, chopped artichokes, and Parmesan cheese together.
- In a separate bowl, stir the softened cream cheese, sour cream, mayonnaise, and garlic until the mixture is smooth and free of lumps.
- Fold the creamy base into the spinach and artichoke mixture until everything is evenly combined.
- Transfer the dip into the prepared baking dish and smooth the top with a spoon.
- Bake until the edges are bubbling and the top is hot and lightly golden.
- Remove from the oven and let sit for a few minutes before serving with your favorite dippers.
Notes
• Moisture Control: The most important step is squeezing the spinach completely dry to avoid a runny dip.
• Softened Cheese: Always use room-temperature cream cheese to ensure a velvety, lump-free texture.
• Make-Ahead Tip: You can assemble the dip a day in advance and keep it covered in the refrigerator until you are ready to bake.
• Serving Suggestions: This dip pairs perfectly with toasted crostini, sturdy tortilla chips, or fresh vegetable sticks like carrots and bell peppers.
• Softened Cheese: Always use room-temperature cream cheese to ensure a velvety, lump-free texture.
• Make-Ahead Tip: You can assemble the dip a day in advance and keep it covered in the refrigerator until you are ready to bake.
• Serving Suggestions: This dip pairs perfectly with toasted crostini, sturdy tortilla chips, or fresh vegetable sticks like carrots and bell peppers.