Description
Creamy, cheesy, and flavorful spinach artichoke dip, perfect for parties or a cozy night in. Serve warm with your favorite dippers!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated provolone cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Baguette slices, pita bread, tortilla chips, or vegetables for serving
Instructions
- Heat olive oil in a medium skillet over medium heat. Add onion and cook until translucent (5-7 minutes). Add garlic and cook until fragrant (about 1 minute). Remove from heat.
- Thaw spinach and squeeze out excess water. Drain and chop artichoke hearts.
- In a large bowl, combine cream cheese, mayonnaise, and sour cream until smooth. Add sautéed onion and garlic. Incorporate spinach and artichokes. Add Parmesan, mozzarella, and provolone cheeses (reserve some for topping, if desired). Season with red pepper flakes (if using), salt, and pepper to taste.
- Preheat oven to 350°F (175°C). Transfer dip to a baking dish. Sprinkle with reserved cheese (optional). Bake for 20-25 minutes, or until hot, bubbly, and golden brown.
- Preheat broiler. Place baking dish on the top rack (about 6 inches from broiler). Broil for 2-3 minutes, or until golden brown and bubbly. Watch carefully to prevent burning.
- Let cool slightly before serving warm with baguette slices, pita bread, tortilla chips, or vegetables. Garnish with fresh parsley or a drizzle of olive oil (optional).
Notes
- Squeezing the Spinach: Don’t skip squeezing the spinach! This is crucial to prevent a watery dip.
- Cheese Variations: Feel free to experiment with different cheeses like Gruyere, fontina, or pepper jack.
- Spice Level: Adjust the amount of red pepper flakes to your preference.
- Make Ahead: The dip can be assembled ahead of time and stored in the refrigerator until ready to bake.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Additions: Add cooked bacon or shredded chicken for a heartier dip.
- Prep Time: 20 minutes
- Cook Time: 25 minutes