Imagine scooping up a creamy, cheesy, mouthwatering dip that tastes exactly like the one from Applebee's - but made right in your own kitchen! This irresistible Spinach Artichoke Dip is about to become your new party favorite, guaranteed to have guests asking, "Wait, you made this?" Packed with gooey mozzarella, tangy Parmesan, and a perfect blend of spinach and artichoke hearts, this recipe transforms simple ingredients into a restaurant-worthy appetizer that's surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 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 minced garlic
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- Thoroughly drain the thawed frozen spinach, squeezing 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 to ensure even distribution throughout the dip.
- In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix thoroughly until smooth and well-blended using a hand mixer or whisk.
- Add minced garlic, salt, and pepper to the cream mixture, stirring to incorporate all seasonings evenly.
- Fold in the drained spinach and chopped artichoke hearts, ensuring they are completely coated with the creamy base.
- Gradually mix in the shredded mozzarella and grated Parmesan cheeses, stirring until all ingredients are well combined.
- Transfer the mixture to a 9-inch 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 oven and let cool for 5-10 minutes before serving to allow the dip to set.
- Serve warm with tortilla chips, pita bread, or fresh vegetable sticks for dipping.
Tips
- Moisture is the Enemy: Always thoroughly drain your spinach and artichokes to prevent a watery dip. Use a clean kitchen towel or paper towels to squeeze out excess liquid.
- Room Temperature Matters: Let cream cheese soften at room temperature for easier mixing and a smoother texture.
- Cheese Selection: Use freshly grated cheese when possible, as pre-shredded cheese contains anti-caking agents that can affect melting.
- Serving Suggestions: For extra crunch, consider broiling the top for 2-3 minutes at the end of baking to create a golden, crispy surface.
- Make-Ahead Friendly: You can prepare this dip up to 24 hours in advance and refrigerate before baking. Just add an extra 5-10 minutes to the baking time.
- Customization: Feel free to add a pinch of red pepper flakes or some chopped jalapeños if you want a spicy kick!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 12g
Fat: 35g
Saturated Fat: 14g
Cholesterol: 70mg
