Why Make This Recipe
Creamy Spinach and Artichoke Dip is a favorite for gatherings and parties. This rich and tasty dip is perfect for sharing with friends and family. It’s simple to make and has a wonderful blend of flavors. Whether you are hosting a game night or just looking for a delicious snack, this dip is sure to please everyone.
How to Make Creamy Spinach and Artichoke Dip
Ingredients:
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine artichoke hearts, spinach, mayonnaise, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper.
- Transfer the mixture to a baking dish and smooth the top.
- Bake for 25-30 minutes, or until the dip is bubbly and golden brown on top.
- Serve hot with tortilla chips, bread slices, or vegetable sticks.
How to Serve Creamy Spinach and Artichoke Dip
Serve the dip hot for the best experience. It goes well with tortilla chips, fresh bread, or crunchy vegetable sticks. You can also pair it with crackers or pita chips. Arrange your serving platter with a mix of these options for variety.
How to Store Creamy Spinach and Artichoke Dip
If you have leftovers, let the dip cool completely before storing it. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. When you want to enjoy it again, you can reheat it in the oven or microwave until warm.
Tips to Make Creamy Spinach and Artichoke Dip
- Make sure to drain both the spinach and artichokes well to avoid a watery dip.
- For an extra creamy dip, you can add some cream cheese to the mix.
- You can also sprinkle some extra cheese on top before baking for an even cheesier finish.
- Feel free to add some chopped jalapeños if you like a little heat!
Variation
You can customize this dip by adding different spices or ingredients. Consider including roasted red peppers, sun-dried tomatoes, or even bacon bits. These additions can give a unique twist to the flavor.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. Just assemble it in the baking dish, cover it, and refrigerate. When ready to serve, bake it right from the fridge, adding a few extra minutes to the baking time.
Can I use fresh spinach instead of frozen?
Absolutely! If you prefer fresh spinach, use about 1 pound. Cook it down to reduce the water content, then chop and mix it into the dip.
What can I use instead of mayonnaise?
You can substitute Greek yogurt or sour cream for mayonnaise if you want a lighter option. This will change the flavor slightly but still keep the dip creamy.
Creamy Spinach and Artichoke Dip
Ingredients
Main Ingredients
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat the oven to 350°F.
- In a large mixing bowl, combine artichoke hearts, spinach, mayonnaise, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper.
Baking
- Transfer the mixture to a baking dish and smooth the top.
- Bake for 25-30 minutes, or until the dip is bubbly and golden brown on top.
Serving
- Serve hot with tortilla chips, bread slices, or vegetable sticks.