Description
Cheesy Spinach Artichoke Dip
Ingredients
1 (8 oz) package cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) package frozen spinach, thawed and squeezed dry
2 cloves garlic, minced
1/2 tsp onion powder
1/4 tsp black pepper
1/4 cup panko breadcrumbs (optional for topping)
1 tbsp butter, melted
Directions
Preheat Oven: Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar size.
Mix Ingredients: In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth. Add 1 1/2 cups of mozzarella, Parmesan cheese, chopped artichokes, spinach, garlic, onion powder, and black pepper. Mix well.
Assemble & Top: Spread the mixture evenly into the prepared baking dish. Sprinkle with the remaining mozzarella cheese. Combine panko breadcrumbs with melted butter and sprinkle over the top for a crunchy finish.
Bake: Bake for 25–30 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
Serve & Enjoy: Serve warm with tortilla chips, toasted bread, or veggie sticks for dipping.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 220 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect dip every time. First, ensure your cream cheese is fully softened at room temperature; this prevents lumps. Thoroughly squeeze all excess water from the thawed spinach using a clean kitchen towel—this is crucial to avoid a watery dip. Chop the artichoke hearts into small, bite-sized pieces. In your large mixing bowl, beat the cream cheese, sour cream, and mayo until completely smooth and creamy. This is your base. Next, fold in the 1 1/2 cups of mozzarella, Parmesan, chopped artichokes, spinach, minced garlic, onion powder, and pepper. Mix until just combined; overmixing can make the texture gummy. Transfer to your greased dish, top with remaining cheese, and the optional buttery panko for texture. Bake on the middle rack until golden and bubbly.
Serving Suggestions
This versatile dip is the star of any gathering. For the classic experience, serve it warm with sturdy tortilla chips, pita chips, or sliced baguette. For a lighter option, offer an array of fresh vegetable crudités like bell pepper strips, carrot sticks, and cucumber slices. It also makes an incredible spread for sandwiches or burgers, or a delicious topping for baked potatoes and grilled chicken.
How-to Summary
In summary: Soften cream cheese. Squeeze spinach completely dry. Mix wet ingredients until smooth. Fold in cheeses, artichokes, spinach, and seasonings. Spread in dish, top with extra cheese and buttered breadcrumbs. Bake at 375°F for 25-30 minutes until golden and bubbly. Serve immediately while warm.
Frequently Asked Questions
Can I make this dip ahead of time? Yes. Assemble the dip completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if going straight from the fridge to the oven.
Can I use fresh spinach instead of frozen? Absolutely. Use about 10 ounces of fresh spinach. Sauté it in a pan until wilted, then drain and squeeze it even more thoroughly than frozen to remove all moisture.
How do I reheat leftovers? Reheat in the oven at 350°F until warmed through, or in the microwave in 30-second intervals, stirring in between. The oven method best preserves the texture.
Can I freeze spinach artichoke dip? It’s not recommended to freeze the assembled dip after baking, as the dairy can separate and become grainy upon thawing. It is best enjoyed fresh.
What can I substitute for mayonnaise? You can use an additional 1/2 cup of sour cream or full-fat Greek yogurt for a tangier flavor profile.
Common Mistakes to Avoid
- Not Squeezing the Spinach Dry: This is the #1 cause of a watery, runny dip. Take the time to remove all liquid.
- Using Cold Cream Cheese: This leads to a lumpy, uneven base that won’t blend smoothly with the other ingredients.
- Overmixing After Adding Cheeses: Overworking the mixture can cause the cheeses to become oily or the texture to become gluey.
- Overbaking: Bake just until bubbly and golden. Overbaking can cause the oils to separate from the cheese.
Conclusion
This Cheesy Spinach Artichoke Dip is a guaranteed crowd-pleaser that balances rich, creamy cheese with the bright flavors of artichoke and spinach. By following the step-by-step guide and avoiding common pitfalls, you can create a perfect, restaurant-quality appetizer with minimal effort. Whether for a game day party, holiday gathering, or a simple treat, this warm, comforting dip is sure to disappear quickly. Enjoy the delicious results of your easy kitchen creation!