Get ready to transform your appetizer game with the most irresistible spinach artichoke dip that will have your guests begging for the recipe! This isn't just another dip – it's a creamy, cheesy, flavor-packed sensation that promises to be the star of any gathering. Whether you're hosting a game night, potluck, or simply craving a luxurious snack, Andy's Spinach Artichoke Dip is about to become your new go-to crowd-pleaser that's impossibly easy to make and even easier to devour.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a medium-sized baking dish by lightly greasing it with cooking spray or butter.
- Thoroughly drain the thawed frozen spinach, using a clean kitchen towel or paper towels to squeeze out excess moisture. This prevents the dip from becoming watery.
- Drain the canned artichoke hearts and chop them into small, bite-sized pieces. Ensure they are well-drained to maintain the dip's ideal consistency.
- In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Use an electric mixer or whisk to blend until smooth and creamy.
- Add the shredded mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and pepper to the cream cheese mixture. Stir until all ingredients are well incorporated.
- Gently fold in the chopped artichoke hearts and drained spinach, ensuring they are evenly distributed throughout the mixture.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let the dip cool for 5-10 minutes before serving. This allows the dip to set and prevents burning.
- Serve warm with tortilla chips, pita bread, crackers, or fresh vegetable sticks for dipping.
Tips
- Moisture Management: Always thoroughly drain your spinach and artichokes. Use a clean kitchen towel or paper towels to squeeze out excess liquid, ensuring your dip stays thick and creamy.
- Cheese Temperature: Let cream cheese soften at room temperature for easier mixing and a smoother consistency.
- Even Baking: Use a medium-sized baking dish to ensure the dip cooks evenly and develops a beautiful golden-brown top.
- Serving Suggestions: For extra pizzazz, sprinkle some additional Parmesan cheese on top before baking for a crispy, golden crust.
- Make-Ahead Magic: This dip can be prepared up to 24 hours in advance and refrigerated. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Customization: Feel free to add a pinch of red pepper flakes or some chopped jalapeños if you want to kick up the heat!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 12g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 75mg
