Get ready to transform your party snack game with the most addictive dip you've ever tasted! This Sriracha Spinach and Artichoke Dip is not just another boring appetizer - it's a flavor explosion that will have your guests begging for the recipe. Imagine creamy, cheesy goodness with a spicy kick that perfectly balances the earthy spinach and tangy artichoke hearts. Whether you're hosting a game night, a potluck, or just craving something indulgent, this dip is about to become your new obsession.
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, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons Sriracha sauce
- 1 teaspoon 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 and chop the artichoke hearts into small, bite-sized pieces. Pat them dry with paper towels to remove any excess liquid.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and Sriracha sauce. Mix until smooth and well blended using a hand mixer or whisk.
- Add the garlic powder, salt, and pepper to the cream cheese mixture. Stir to incorporate the seasonings evenly.
- Fold in the drained spinach, chopped artichoke hearts, shredded mozzarella, and grated Parmesan cheese. Mix gently until all ingredients are well distributed.
- Transfer the 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, toasted bread, or fresh vegetable sticks for dipping.
Tips
- Moisture is the Enemy: Always thoroughly drain your spinach and artichoke hearts. Use a clean kitchen towel or paper towels to squeeze out excess liquid, ensuring a thick, creamy dip instead of a watery mess.
- Room Temperature is Key: Let your cream cheese soften at room temperature for easier mixing and a smoother texture.
- Customize the Heat: Adjust the Sriracha sauce to your spice tolerance. Start with less and add more if you want an extra kick.
- Cheese Matters: Use freshly grated cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- 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 cooking from cold.
- Serving Suggestions: Serve with a variety of dippers like tortilla chips, toasted baguette slices, or fresh vegetable sticks to keep things interesting.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 6g
Protein: 9g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
