Prepare to tantalize your taste buds and become the hero of your next gathering with this mind-blowing Spinach and Artichoke Dip that's about to change everything you thought you knew about party snacks! Imagine a creamy, cheesy, and slightly spicy dip that will have your guests fighting over the last scoop - this isn't just another dip, it's a flavor explosion that will make you the culinary rockstar of any event!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, 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 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a medium-sized baking dish by lightly greasing it with cooking spray or butter.
- Thoroughly drain the thawed frozen spinach, pressing out excess moisture using a clean kitchen towel or paper towels. This prevents the dip from becoming watery.
- Drain and chop the canned artichoke hearts into small, bite-sized pieces, ensuring they are well-drained to maintain the dip's creamy consistency.
- In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Use a hand mixer or whisk to blend until smooth and creamy.
- Add shredded mozzarella, grated Parmesan, garlic powder, red pepper flakes, salt, and pepper to the cream cheese mixture. Stir until all ingredients are well incorporated.
- Gently fold in the drained spinach and chopped artichoke hearts, ensuring even distribution throughout the mixture.
- Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let cool for 5-10 minutes before serving to allow the dip to set and prevent burning.
- Serve warm with tortilla chips, pita bread, crackers, or fresh vegetable sticks for dipping.
Tips
- Moisture is the Enemy: When preparing spinach, make sure to squeeze out every last drop of liquid. Use a clean kitchen towel or several layers of paper towels to press out excess moisture, preventing a watery dip.
- Cheese Matters: Use freshly grated cheese whenever possible. Pre-shredded cheese contains anti-caking agents that can affect the texture and melting quality of your dip.
- Temperature is Key: Let the cream cheese soften at room temperature before mixing to ensure a smooth, lump-free base.
- Spice it Up: The red pepper flakes add a nice kick, but you can adjust the amount to suit your heat preference.
- Serving Suggestion: For an extra-fancy presentation, serve the dip in a cast-iron skillet or a decorative ceramic dish that can go from oven to table.
- Make-Ahead Magic: You can prepare this dip up to a day in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if you're cooking it straight from the refrigerator.
- Leftover Love: If you somehow have any leftovers, this dip makes an incredible spread for sandwiches or can be stirred into pasta for a quick and delicious meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 6g
Protein: 12g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 75mg
