Spinach Artichoke Dip
Creamy spinach artichoke dip — the classic cream cheese version, jumbo crab, smoked, buffalo, even a grilled panini — for game day, potlucks, and easy nights.
★ appetizer
appetizerIngredients
- 10 oz, softened Cream cheese
- 1/4 c Sour cream
- 1/4 c Mayonnaise
- 2/3 c Shredded Parmesan cheese
- Plus a little extra for the top
- 2/3 c Low moisture mozzarella cheese
- Plus a little extra for the top
- To taste Pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 14 oz can 14 oz can quartered artichoke hearts; liquid drained; squeeze artichokes to drain excess liquid
- 1 (10 oz) package Frozen spinach (thawed and squeezed to drain extra liquid)
Instructions
- 1Preheat the oven to 350°F. Lightly grease either an 8 x 8 or 9 x 9 baking dish and set aside.
- 2Combine cream cheese, sour cream, mayo, Parmesan cheese, mozzarella cheese, pepper, garlic powder, and onion powder. Mix thoroughly.
- 3Fold in the spinach and artichoke hearts until evenly distributed throughout.
- 4Spread mixture evenly into your lightly greased baking dish.
- 5Top with a little extra Parmesan cheese and Mozzarella. Bake in the oven for about 20 to 25 minutes until the edges are slightly brown and the cheese is fully melted.
- 6Serve with your favorite chips or sliced baguette.
- 7NOTE!!! This recipe can be made the day before. If making this recipe a day in advance, let’s sit out for about 20 minutes before putting into the oven.
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Open in Pepper →The Dip Everybody Hovers Around
A warm pan of spinach artichoke dip does the work of a whole appetizer spread. It comes together with pantry staples — cream cheese, sour cream, frozen chopped spinach, a can of artichoke hearts — and it never comes home with leftovers.
Cooks on Pepper reach for this one when company is coming, when the game is on, or when dinner needs an easy start while something else finishes in the oven.
Every recipe here is a version worth making: the classic Spinach Artichoke Dip, a Jumbo Crab Spinach Artichoke Dip, a Smoked Spinach Artichoke Dip, Asiago and Buffalo takes, an Applebee's copycat, plus a Spinach Artichoke Dip Grilled Panini and a spinach artichoke dip pasta for using up what's left.
Quick Tips
- 1
Squeeze the spinach dry
Wring thawed frozen chopped spinach in a clean towel until no more water comes out, or the dip turns soupy. A 10-oz box should give up about 1/2 cup of liquid.
- 2
Soften the cream cheese
Let the block sit out 30 to 45 minutes before mixing so it blends smooth with the sour cream and mayonnaise instead of staying lumpy.
- 3
Chop artichokes small
Drain the hearts well and cut them into roughly 1/2-inch pieces so every chip gets some instead of one big bite.
- 4
Bake until bubbly
Give it 20 to 25 minutes at 375°F, then 2 to 3 minutes under the broiler for browned spots on top.
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