Go Back
For the best Cheesy Spinach and Artichoke Dip, gather these ingredients: - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 garlic clove, minced - 1 teaspoon lemon juice - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - Tortilla chips or toasted baguette slices for serving These ingredients work together to create a rich and creamy dip. The fresh spinach gives it color and nutrients. The artichoke hearts add a unique flavor and texture. Cream cheese and sour cream make it creamy and smooth. The mozzarella and Parmesan cheeses provide that cheesy goodness we crave. Adding garlic and lemon juice boosts the flavor, while crushed red pepper gives it a hint of spice. You can find the full recipe in the earlier section. As you prepare this dip, use fresh ingredients for the best taste and texture. - Preheat your oven to 350°F (175°C). - In a medium bowl, mix the cream cheese, sour cream, mozzarella, and Parmesan. Blend until smooth. - Stir in the chopped spinach and drained artichoke hearts. - Add the minced garlic, lemon juice, and crushed red pepper flakes (if using). - Season with salt and pepper to taste. - Transfer the dip mixture into a baking dish. Spread it evenly. - Bake in the preheated oven for 25-30 minutes. Look for a bubbly and slightly golden top. - After baking, remove the dip from the oven. - Let it cool for a few minutes before serving. - Serve warm with tortilla chips or toasted baguette slices. Enjoy every creamy bite! For the full recipe, refer to the section above. To get the perfect creaminess, use softened cream cheese. This helps blend smoothly with the other ingredients. Always mix the cheeses well to avoid lumps. If you like a little zest, add lemon juice. It brightens the flavors. The temperature of your ingredients matters. For best results, keep cream cheese and sour cream at room temperature before mixing. Cold ingredients can create a lumpy dip. The best chips for this dip are sturdy tortilla chips. They hold up well and add a nice crunch. Toasted baguette slices also work great. They give a nice touch and soak up the dip well. For a pretty presentation, arrange the chips or slices around the dip. You can add a sprinkle of fresh parsley on top for color. A few artichoke leaves can also make it look fancy. One common mistake is overmixing the ingredients. This can make the dip too soft. Mix just until combined for a thicker texture. Another mistake is not seasoning enough. Always taste your dip before baking. Add salt and pepper to enhance the flavors. This extra step makes a big difference in your final dish. For the full recipe, check out the complete list of ingredients and instructions. {{image_2}} You can switch up the cheese in your dip. Cheddar adds a sharp taste. Feta gives a salty kick. For those who prefer dairy-free options, try vegan cream cheese or nut-based cheeses. They melt well and taste great. Herbs and spices can elevate your dip. Try adding garlic powder or onion powder for more depth. Fresh herbs like basil or parsley can brighten the flavor. You can also mix in sautéed mushrooms or roasted red peppers for added texture and taste. Chips and baguette are classic choices, but there are more! Try fresh veggies like carrots or bell peppers for a crunchy dipper. You can even spoon the dip over grilled chicken or baked potatoes to make it a meal. This dish is versatile and fun! Check out the Full Recipe for more ideas. To keep your Cheesy Spinach and Artichoke Dip fresh, store leftovers in the fridge. Place the dip in an airtight container. This will help maintain its flavor and texture. If you do not have an airtight container, use plastic wrap. Press it tightly against the dip before sealing. When you're ready to enjoy your dip again, you can reheat it using several methods. The best way is to use the oven. Preheat it to 350°F (175°C) and place the dip in an oven-safe dish. Heat for about 15 minutes or until warm. You can also use the microwave. Heat in short bursts of 30 seconds, stirring in between. This prevents the dip from becoming too hot. To keep the texture nice, avoid overheating. Yes, you can freeze Cheesy Spinach and Artichoke Dip! To do this, let the dip cool completely. Transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. When you want to eat it, move the dip to the fridge overnight to thaw. After thawing, reheat it in the oven or microwave as described above. Enjoy the creamy goodness of your dip even after freezing! For the full recipe, refer back to the earlier section. How long does it take to make Cheesy Spinach and Artichoke Dip? Making this dip takes about 40 minutes. You spend 10 minutes prepping and 30 minutes baking. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just make sure to thaw and drain it well. This will help keep the dip from getting watery. What dipping options do you recommend? I love serving this dip with tortilla chips or toasted baguette slices. You can also use veggie sticks like carrots and celery for a fresh crunch. Can I make this dip ahead of time? Absolutely! You can prepare the dip, place it in a baking dish, and cover it. Store it in the fridge for up to two days. When you're ready, bake it as normal. What should I do if it’s too thick/soupy? If your dip is too thick, add a splash of milk or cream cheese. If it’s too soupy, bake it a bit longer to help it thicken. Is this dip vegetarian-friendly? Yes, this dip is vegetarian-friendly. It contains no meat, just cheese and veggies. Can this dish be made lower in calories? Yes! You can use reduced-fat cream cheese and sour cream. This keeps the taste while cutting calories. For more ideas, check the Full Recipe. You learned how to make a delicious Cheesy Spinach and Artichoke Dip. We covered the ingredients, step-by-step instructions, and some useful tips. Remember, mixing the right ingredients and seasoning well is key. Explore variations to make this dish your own. Store any leftovers properly for later enjoyment. Whether it's a party or a quiet night, this dip will impress and satisfy. Enjoy your cooking adventure!

Cheesy Spinach and Artichoke Dip

Indulge in the creamy goodness of this Cheesy Spinach and Artichoke Dip that’s perfect for any gathering! With fresh spinach, artichoke hearts, and a blend of cheeses, this delicious appetizer will have everyone coming back for more. Ready in just 40 minutes, it pairs perfectly with tortilla chips or baguette slices. Click through for the full recipe and get ready to impress your guests with this crowd-pleaser!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup sour cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 garlic clove, minced

1 teaspoon lemon juice

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

Tortilla chips or toasted baguette slices for serving

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium mixing bowl, combine the softened cream cheese, sour cream, mozzarella cheese, and Parmesan cheese. Mix until smooth and creamy.

      Stir in the chopped spinach, artichoke hearts, minced garlic, lemon juice, and crushed red pepper flakes (if using). Blend everything together until fully combined.

        Season with salt and pepper to taste, adjusting to your preference.

          Transfer the mixture into a baking dish, spreading it out evenly.

            Bake in the preheated oven for about 25-30 minutes, or until the dip is bubbly and slightly golden on top.

              Remove from the oven and let it cool for a few minutes before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6-8

                  - Presentation Tips: Serve warm with tortilla chips or toasted baguette slices arranged around the baking dish for a rustic look. Garnish with a sprinkle of fresh parsley or a few artichoke leaves for added flair.