Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Spinach and Artichoke Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 49 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This Hot Spinach and Artichoke Dip is a creamy, cheesy appetizer that’s perfect for parties or casual gatherings. Combining tender artichokes, nutritious spinach, and a blend of cheeses with savory seasonings, this dip bakes to golden perfection and is delicious served warm with chips, crackers, or fresh bread.

Ingredients

Primary Ingredients

  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 package (10 oz) frozen spinach, thawed and drained
  • 1 cup cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Topping

  • 1/4 cup shredded mozzarella cheese (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip evenly.
  2. Mix Ingredients: In a medium mixing bowl, combine the chopped artichoke hearts, thawed and drained spinach, softened cream cheese, mayonnaise, grated Parmesan cheese, shredded mozzarella cheese, garlic powder, salt, and black pepper. Mix thoroughly until well blended.
  3. Transfer to Baking Dish: Spread the mixture evenly in a 9-inch or similarly sized baking dish to ensure uniform cooking.
  4. Add Topping: Sprinkle the remaining 1/4 cup of shredded mozzarella cheese evenly over the top of the dip for a bubbly, golden crust.
  5. Bake: Bake in the preheated oven for 20-25 minutes, until the dip is hot and bubbly and the top is golden brown.
  6. Serve: Remove from oven and serve warm with your choice of chips, crackers, or fresh bread for dipping. Enjoy your delicious appetizer!

Notes

  • Make sure to thoroughly drain and squeeze excess moisture from the spinach to prevent the dip from becoming watery.
  • You can substitute mayonnaise with sour cream for a tangier flavor if preferred.
  • This dip can be prepared a day in advance and baked just before serving to save time.
  • To make it gluten-free, serve with gluten-free crackers or vegetable sticks.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://slsrecipes.com/hot-spinach-and-artichoke-dip-recipe/