Spinach Artichoke Dip
A creamy and cheesy spinach artichoke dip that's perfect for any gathering, easy to make with regular ingredients, and always a crowd-pleaser.
Ingredients
For the dip base
- 8 oz Cream cheese Room temperature
- 10 oz Frozen spinach Defrosted and squeezed
- 14 oz Artichoke hearts Canned or jarred
- 1 cup Shredded mozzarella Plus additional for topping
- ¼ cup Parmesan cheese Plus additional for topping
- 1 tbsp Mayonnaise Don't skip it!
- 1 tsp Garlic powder
- 1 tsp Black pepper
- 1 tbsp Fresh parsley Optional, for garnish
- 1 tbsp Chopped green onion Optional, for flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cream cheese, defrosted spinach, artichoke hearts, shredded mozzarella (reserve some for topping), parmesan, mayonnaise, garlic powder, and black pepper. Mix until creamy and well blended.
- Spoon the mixture into a baking dish and flatten it. Top with the reserved mozzarella and a sprinkle of parmesan.
Baking
- Bake in the preheated oven for 25-30 minutes until golden and bubbly.
- For an extra crunchy top, broil for an additional minute, but watch closely to prevent burning.
- Allow to cool for 5 minutes before serving to avoid burns.
Notes
This dip can be made ahead of time and refrigerated for up to two days. Just add cheese on top before baking. Leftovers can be reheated in the oven or microwave. Consider adding jalapeño for heat or crab for a seafood twist.