Description
Want a crowd-pleasing appetizer that’s creamy, cheesy, and packed with flavor? Hot Spinach Artichoke Dip is the perfect recipe! This oven-baked dip combines rich cream cheese, tangy artichokes, and savory spinach, topped with melted mozzarella for a gooey, irresistible treat
Ingredients
This recipe serves 8-10 as an appetizer and uses simple ingredients for a creamy, flavorful dip. Here’s what you’ll need for the original (1x) recipe:
- For the Dip:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, and chopped
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/4 cup shredded mozzarella cheese
- For Serving:
- Assorted crackers
Why These Ingredients Matter
- Cream Cheese: Provides a creamy, rich base for the dip.
- Parmesan Cheese: Adds nutty, savory depth.
- Mayonnaise: Contributes smoothness and a slight tang.
- Garlic: Brings bold, aromatic flavor.
- Dried Basil: Adds an earthy, herbaceous note.
- Garlic Salt, Pepper: Enhance and balance the flavors.
- Artichoke Hearts: Offer a tangy, meaty texture.
- Spinach: Adds earthy flavor and a bit of green goodness.
- Mozzarella Cheese: Creates a melty, golden topping.
- Crackers: Provide a crunchy vehicle for scooping the dip.
Substitutions and Variations
- Cream Cheese: Use low-fat cream cheese or Greek yogurt for a lighter option.
- Parmesan: Swap with Pecorino Romano or Asiago for a similar nutty flavor.
- Mayonnaise: Replace with sour cream or plain Greek yogurt for a tangier taste.
- Garlic: Use 1/2 teaspoon garlic powder if fresh isn’t available.
- Dried Basil: Substitute with 1 tablespoon fresh basil or 1 teaspoon dried oregano.
- Artichokes: Use marinated artichoke hearts (drained) for extra flavor.
- Spinach: Swap with fresh spinach (cooked, chopped, and squeezed dry).
- Mozzarella: Replace with provolone or Monterey Jack for a different cheesy top.
- Gluten-Free: Use gluten-free crackers and check all ingredients for additives.
- Spicy Kick: Add 1/4 teaspoon red pepper flakes or a dash of hot sauce.
Instructions
Step 1: Prep Your Ingredients
- Soften 1 package (8 ounces) cream cheese at room temperature (or microwave for 15-20 seconds).
- Grate 1/2 cup Parmesan cheese and shred 1/4 cup mozzarella cheese.
- Mince 1 garlic clove.
- Measure 1/4 cup mayonnaise, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper.
- Rinse, drain, and chop 1 can (14 ounces) water-packed artichoke hearts.
- Thaw 1/2 cup frozen chopped spinach and squeeze dry with paper towels.
- Grease a 9-inch pie plate with butter or non-stick spray.
- Preheat oven to 350°F (175°C).
Tip: Squeeze spinach thoroughly to remove excess water and prevent a watery dip.
Step 2: Mix the Dip Base
- Combine Ingredients: In a large bowl, combine 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 with a spoon or hand mixer until smooth.
Tip: Ensure cream cheese is soft for easy mixing and a creamy texture.
Step 3: Add Artichokes and Spinach
- Stir In: Add the chopped artichoke hearts and squeezed-dry spinach to the cream cheese mixture. Stir until evenly combined.
Tip: Fold gently to distribute artichokes and spinach without breaking them up too much.
Step 4: Assemble and Bake
- Transfer to Pie Plate: Spread the mixture evenly in the greased 9-inch pie plate.
- Top with Mozzarella: Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top.
- Bake: Bake, uncovered, at 350°F (175°C) for 20-25 minutes, until the dip is bubbly and the edges are lightly browned.
Tip: Check at 20 minutes; ovens vary, and you want a golden top without overcooking.
Step 5: Serve
- Cool Slightly: Let the dip cool for 5 minutes to set slightly (it will be very hot).
- Serve: Serve warm with assorted crackers arranged around the dish or on the side.
Tip: Use a small spatula or spoon for serving to make scooping easy.