Creamy Spinach Artichoke Dip Recipe
A rich and creamy Spinach Artichoke Dip that’s perfect for parties or cozy nights in. This dip combines the tanginess of cream cheese and sour cream with the savory flavors of Parmesan, cheddar, and Gruyère cheeses, balanced by artichoke hearts, spinach, garlic, and a hint of lemon zest and red pepper flakes. Baked until bubbly and golden, it’s delicious served warm with tortilla chips or baguette slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Dip Ingredients
- 1 block cream cheese, softened
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded white cheddar cheese, plus more for topping
- 1/2 cup shredded Gruyère cheese
- 1 can artichoke hearts, drained and chopped
- 1 package frozen spinach, defrosted and chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Serving
- Tortilla chips, for serving
- Baguette slices, for serving
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Mix the ingredients: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan, white cheddar, Gruyère cheeses, chopped artichoke hearts, defrosted spinach, minced garlic, lemon zest, and red pepper flakes. Stir thoroughly until the mixture is fully combined and season with kosher salt and freshly ground black pepper to taste.
- Transfer to baking dish: Pour the mixture into a baking dish, smoothing the top with a spatula. Sprinkle additional shredded white cheddar cheese evenly on top for a cheesy crust.
- Bake the dip: Bake in the preheated oven for about 30 minutes, or until the dip is bubbly and slightly golden on the edges. For a more golden and crispy top, broil on high for an additional 2 minutes, keeping a close eye to prevent burning.
- Serve warm: Remove from the oven and serve the dip warm with tortilla chips and baguette slices on the side for dipping.
Notes
- Make sure to fully defrost and squeeze out excess water from the spinach to prevent a watery dip.
- Use freshly grated Parmesan and good quality cheeses for the best flavor.
- Adjust red pepper flakes according to your spice preference.
- This dip can be prepared ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Find it online: https://lauracooks.com/creamy-spinach-artichoke-dip-recipe/