Description
Want a crowd-pleasing appetizer that’s creamy, cheesy, and packed with flavor? Hot Spinach Artichoke Dip is the ultimate party starter! This warm, gooey dip combines tender artichoke hearts, vibrant spinach, and a rich blend of cheeses for a dish that’s perfect for game days, holiday gatherings, or any cozy get-together.
Ingredients
Hot Spinach Artichoke Dip uses simple ingredients to create a rich, flavorful appetizer. Here’s what you need and why each one matters:
- Cream Cheese (1 package, 8 ounces, softened): The creamy, tangy base that gives the dip its rich texture.
- Grated Parmesan Cheese (1/2 cup): Adds nutty, savory depth and a slight saltiness.
- Mayonnaise (1/4 cup): Enhances creaminess and adds a subtle tang to balance the cheeses.
- Garlic Clove (1, minced): Brings bold, aromatic flavor to the dip.
- Dried Basil (1 teaspoon): Adds a warm, herbaceous note that complements the veggies.
- Garlic Salt (1/4 teaspoon): Enhances the savory flavors with a garlicky kick.
- Pepper (1/4 teaspoon): Adds a mild spice to balance the richness.
- Water-Packed Artichoke Hearts (1 can, 14 ounces, rinsed, drained, and chopped): Provide a tender, slightly tangy texture and hearty bite.
- Frozen Chopped Spinach (1/2 cup, thawed and squeezed dry): Adds vibrant color, nutrition, and a mild earthy flavor.
- Shredded Mozzarella Cheese (1/4 cup): Melts into a gooey, golden topping.
- Assorted Crackers: The perfect vehicle for scooping up the warm dip.
Substitutions and Variations
- Cream Cheese: Swap for Neufchâtel cheese for a lighter option or use a dairy-free cream cheese for a vegan version.
- Mayonnaise: Substitute with sour cream or Greek yogurt for a tangier, healthier twist.
- Parmesan: Use Pecorino Romano or Asiago for a similar nutty flavor.
- Spinach: Replace frozen spinach with 1 cup fresh spinach, wilted and chopped.
- Artichokes: Use marinated artichoke hearts (drained well) for extra flavor, or frozen artichokes if canned aren’t available.
- Mozzarella: Swap for shredded cheddar, Monterey Jack, or a vegan cheese blend.
- Dippers: Serve with tortilla chips, pita bread, baguette slices, or veggie sticks like celery and carrots.
Pro Tip: Squeeze the spinach dry in a clean kitchen towel to remove as much water as possible, preventing a watery dip.
Instructions
- Preheat Oven:
- Preheat oven to 350°F. Grease a 9-inch pie plate with cooking spray or butter.
- Tip: A shallow dish ensures even baking and a bubbly top.
- Mix the Base:
- In a large bowl, combine 1 package (8 ounces) softened cream cheese, 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 1 minced garlic clove, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper. Mix well until smooth and creamy.
- Tip: Use a hand mixer or spatula for a smooth blend; ensure cream cheese is fully softened to avoid lumps.
- Add Veggies:
- Stir in 1 can (14 ounces) rinsed, drained, and chopped artichoke hearts and 1/2 cup thawed, squeezed-dry frozen chopped spinach until evenly distributed.
- Tip: Chop artichokes finely for a consistent texture.
- Transfer to Baking Dish:
- Spread the mixture evenly into the greased 9-inch pie plate.
- Tip: Smooth the top for an even layer of mozzarella.
- Add Topping:
- Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top.
- Tip: Add a pinch of extra Parmesan for a crispier crust if desired.
- Bake:
- Bake, uncovered, for 20-25 minutes, until the dip is bubbly and the edges are lightly browned.
- Tip: Check at 20 minutes; if the top isn’t golden, broil for 1-2 minutes, watching closely to avoid burning.
- Serve:
- Let cool for 5 minutes, then serve warm with assorted crackers.
- Tip: Stir gently before serving to combine the melty cheese.
Cooking Tips:
- Soften Cream Cheese: Leave it out for 30-60 minutes or microwave briefly (10-15 seconds) to make mixing easier.
- Avoid Watery Dip: Rinse and drain artichokes well, and squeeze spinach thoroughly.
- Check Doneness: The dip should be hot and bubbly, with a lightly browned edge for the best flavor.