Description
This Homemade Spinach Artichoke Dip is a creamy, flavorful appetizer perfect for parties and gatherings. It combines fresh spinach, artichoke hearts, and a blend of cheeses baked to bubbly perfection, making it an irresistible dip served warm with chips or veggies.
Ingredients
Scale
Vegetables
- 2 cups Fresh Spinach (Washed and chopped)
- 14 ounces Artichoke Hearts (Drained and chopped)
Dairy
- 8 ounces Cream Cheese (Softened)
- 0.5 cup Sour Cream
- 0.5 cup Shredded Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
Seasonings
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt (to taste)
- Pepper (to taste)
Optional Garnish
- Fresh Herbs (Chopped parsley or chives)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake the dip.
- Blanch Spinach: Bring about 1 inch of water to a boil in a large pot. Add the chopped fresh spinach and blanch it for about 2 minutes until wilted. Drain and press out excess moisture to avoid a watery dip.
- Blend Cheeses and Cream: In a mixing bowl, combine the softened cream cheese, sour cream, and shredded mozzarella cheese. Mix these ingredients thoroughly until the mixture is smooth and creamy.
- Add Artichokes: Stir in the drained and chopped artichoke hearts to the creamy cheese mixture, evenly distributing them.
- Incorporate Spinach: Fold the blanched spinach into the mixture carefully to maintain the texture without overmixing.
- Season the Mixture: Add shredded Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined to build a rich flavor profile.
- Transfer to Baking Dish: Spread the mixture evenly in a baking dish, preparing it for baking.
- Bake: Bake in the preheated oven for 25-30 minutes until the dip is bubbly and has a golden brown top.
- Cool Slightly: Remove from the oven and let it cool for about 5 minutes to thicken slightly and be safer to eat.
- Serve: Serve warm, paired with tortilla chips, toasted baguette slices, or fresh vegetable sticks for dipping.
Notes
- Be sure to press out as much water as possible from the blanched spinach to prevent the dip from becoming watery.
- You can add a pinch of red pepper flakes for a slight kick if desired.
- Use freshly grated cheeses for the best melting texture and flavor.
- Let the dip rest a few minutes after baking; this makes serving easier and enhances the flavor.
- This dip can be made a day ahead and refrigerated; just bake it fresh before serving.
