Creamy Spinach Artichoke Dip Recipe
Spinach Artichoke Dip: enjoy this incredibly creamy and cheesy baked appetizer. Perfect for parties, it's easy to make and always a crowd-pleaser.
Ingredients
- 1 (6 ounce) jar quartered artichoke hearts marinated in oil, drained
- 1 pkg. (9-11 oz) frozen chopped creamed spinach, thawed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon minced garlic
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Coarsely chop the drained artichoke hearts and place them in a medium mixing bowl. Add the thawed creamed spinach, mayonnaise, sour cream, minced garlic, and grated Parmesan cheese. Mix all ingredients thoroughly until well combined.
- Pour the mixture into a 1-quart shallow baking dish or a 9-inch glass pie pan. Bake for 20-25 minutes at 375 degrees Fahrenheit, or until bubbly and golden brown on top.
- Serve hot with tortilla chips, pita bread, or fresh vegetable sticks for dipping.
Video
Notes
- For extra cheesiness, sprinkle an additional layer of shredded mozzarella or a Monterey Jack blend over the top during the last 5 minutes of baking. This creates an amazing cheese pull. - If you find your dip becoming too watery, ensure your artichoke hearts are very well drained and squeeze any excess moisture from the thawed creamed spinach before mixing. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm and bubbly.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.