Cheesy Spinach Artichoke Delight

$- 1 cup frozen spinach, thoroughly thawed and excess moisture squeezed out - 1 cup canned artichoke hearts, well-drained and roughly chopped - 1 cup cream cheese, softened to room temperature - ½ cup sour cream, at room temperature - ½ cup mayonnaise - 1 cup shredded mozzarella cheese, plus additional for topping - ½ cup grated Parmesan cheese, divided - 2 cloves garlic, finely minced - ¼ teaspoon red pepper flakes (optional for a spicy kick) - Salt and freshly cracked black pepper, to taste I love using frozen spinach in this dip. It is easy to work with and cuts prep time. Make sure to squeeze out the extra moisture. This step keeps the dip from being watery. Canned artichoke hearts give a great taste and texture. They add a nice heartiness that works well with the creaminess of the dip. Cream cheese serves as the base. It makes the dip rich and smooth. I recommend softening it first. This makes mixing easier. Sour cream and mayonnaise add tanginess and creaminess. The combination keeps the dip from being too thick. The cheeses are the real stars of this dish. Shredded mozzarella cheese provides that melty, gooey texture. I like to add some extra on top for a bubbly crust. Grated Parmesan cheese adds a sharp flavor that balances the creaminess. Next, garlic packs a punch. I always mince it finely to spread the flavor well. If you like some heat, add red pepper flakes. Just a little gives the dip a nice kick. Don’t forget to season with salt and freshly cracked black pepper. Adjust to your taste for the best flavor. This dip pairs wonderfully with crispy tortilla chips or slices of toasted baguette. Enjoy this delightful treat at your next gathering! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key for even baking. A hot oven helps the dip bubble and brown nicely. In a medium bowl, add 1 cup of softened cream cheese, ½ cup of sour cream, and ½ cup of mayonnaise. Use a hand mixer or spatula to blend until smooth. This creamy base makes the dip rich and tasty. Next, add 1 cup of drained spinach and 1 cup of chopped artichoke hearts. Also, include 2 cloves of minced garlic and ¼ teaspoon of red pepper flakes if you like a little heat. Mix in ½ cup of mozzarella and ¼ cup of Parmesan cheese now. Stir gently until all ingredients are combined. Transfer the creamy mixture to a greased baking dish. Spread it out evenly. This helps it cook uniformly and ensures no part is left undercooked. Sprinkle the rest of the mozzarella and Parmesan cheese on top. Now, place the dish in the oven and bake for 25-30 minutes. You want the top to be bubbly and golden brown. After baking, let it cool for about 5 minutes. This helps avoid burns when you dip! To get that perfect creamy texture, start with soft cream cheese. I let my cream cheese sit out for about 30 minutes before mixing. This makes it easy to blend. Use a hand mixer or a spatula to mix the cream cheese, sour cream, and mayonnaise until smooth. If lumps remain, your dip will not be as creamy. Make sure to fold in the spinach and artichokes gently. This keeps the texture light and airy. Want a little heat? Add red pepper flakes. Start with just a pinch. You can always add more later. Mix it in with the garlic and veggies for even heat. If you prefer no spice, simply leave it out. The dip will still taste great without the red pepper flakes. It’s all about your taste. Serve your dip warm for the best flavor. Let it cool for about five minutes after baking. This helps with dipping. For a nice touch, sprinkle fresh parsley on top. You can also add a few artichoke hearts for color. Serve with crispy tortilla chips or slices of toasted baguette. This makes for a fun and tasty snack at any party! Pro Tips Use Fresh Spinach: If possible, opt for fresh spinach instead of frozen for a brighter flavor and better texture. Experiment with Cheese: Feel free to mix in different cheeses like cheddar or gouda for a unique twist on flavor. Make Ahead: Prepare the dip a day in advance and store it in the fridge. Just pop it in the oven before serving! Serving Suggestions: For a gourmet touch, serve with homemade crostini or a variety of colorful vegetable sticks. {{image_4}} You can change the flavor by using different cheeses. Try using cheddar for a sharp twist. Gouda adds a nice smoky taste. Creamy goat cheese makes it richer. Mix and match to find your favorite blend! Enhance your dip with herbs and spices. Fresh herbs like basil or parsley brighten the taste. Add a pinch of thyme for a warm flavor. For more heat, increase the red pepper flakes. You can even add a squeeze of lemon juice for freshness. You can make this dip vegan easily. Use plant-based cream cheese and sour cream. Replace mozzarella with a vegan cheese blend. Nutritional yeast can add a cheesy flavor too. This way, everyone at your party can enjoy this tasty treat! To keep your dip fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge if you plan to eat it within three days. This dip tastes best when enjoyed soon after baking, but proper storage helps maintain its flavor. When you are ready to enjoy the leftovers, reheat the dip in the oven. Preheat your oven to 350°F (175°C). Place the dip in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes, or until it is warm throughout. You can also use a microwave for quick reheating. Heat in short bursts of 30 seconds, stirring in between, until hot. You can freeze this dip if you want to save it for later. First, let the dip cool completely. Then, transfer it to a freezer-safe container. Seal it tightly and label it with the date. It can stay in the freezer for about two months. When you want to eat it, thaw in the fridge overnight and reheat as discussed. Avoid refreezing after thawing to keep the texture smooth. Yes, you can make this dip ahead of time. Prepare it up to the baking step. Cover it and store it in the fridge for up to 24 hours. When ready to serve, just bake it as directed. This makes it easy for parties or gatherings. You can serve Spinach Artichoke Dip with a variety of tasty options. Here are some great ideas: - Tortilla chips - Sliced baguette - Pita chips - Fresh veggies like carrots and celery - Crackers These choices add fun and flavor to your snack spread. You will know the dip is done when it is bubbly and golden brown on top. It usually takes about 25-30 minutes at 375°F. Check the edges for a nice crust. Let it cool for five minutes before serving. Yes, you can use fresh spinach instead of frozen. If using fresh, wash it well and chop it. Sauté it in a pan until wilted. Make sure to drain any extra moisture before adding it to the dip. This keeps the dip creamy and not watery. Yes, there are many gluten-free options to serve with the dip. Here are some ideas: - Corn tortilla chips - Sliced veggies like bell peppers and cucumbers - Rice crackers - Gluten-free crackers These options let everyone enjoy this creamy delight! This blog post covered all you need to know for making a delicious spinach artichoke dip. We explored the key ingredients and step-by-step instructions for great results. I shared tips for the perfect creamy texture and ways to personalize your dip. Remember, you can store leftovers and reheat them easily. Enjoy making this dish your own with variations and serve it proudly. Spinach artichoke dip will surely impress your guests. Get ready to savor every bite!$

Cheesy Spinach Artichoke Delight

A creamy and cheesy dip featuring spinach and artichokes, perfect for parties.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine American

Servings 6

Calories 200 kcal

Ingredients

1 cup frozen spinach, thoroughly thawed and excess moisture squeezed out
1 cup canned artichoke hearts, well-drained and roughly chopped
1 cup cream cheese, softened to room temperature
0.5 cup sour cream, at room temperature
0.5 cup mayonnaise
1 cup shredded mozzarella cheese, plus additional for topping
0.5 cup grated Parmesan cheese, divided
2 cloves garlic, finely minced
0.25 teaspoon red pepper flakes (optional for a spicy kick)
to taste salt and freshly cracked black pepper
for serving tortilla chips or sliced baguette

Instructions

Preheat your oven to 375°F (190°C).
In a medium-size mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Blend until smooth and creamy.
Add the well-drained spinach, chopped artichoke hearts, minced garlic, red pepper flakes if desired, and half of the mozzarella and Parmesan cheeses to the creamy mixture.
Fold in the ingredients gently but thoroughly until uniformly combined. Adjust seasoning with salt and freshly cracked black pepper to taste.
Transfer the creamy mixture into a greased baking dish, spreading it out evenly.
Sprinkle the remaining mozzarella and Parmesan cheese generously on top.
Bake in the preheated oven for 25-30 minutes, or until the topping is bubbly and golden brown.
Remove from the oven and allow to cool slightly for about 5 minutes before serving.

Notes

Serve warm with tortilla chips or baguette slices. Garnish with parsley for an elegant touch.

Keyword appetizer, artichoke, cheesy, dip, spinach