Description
Want a warm, cheesy dip that’s perfect for parties, game days, or cozy nights in? Spinach Artichoke Dip is the ultimate recipe! This oven-baked appetizer combines creamy cream cheese, tangy Parmesan, and savory artichokes with spinach, all topped with melty mozzarella.
Ingredients
Scale
- 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: Forms a rich, creamy base for the dip.
- Parmesan Cheese: Adds sharp, nutty flavor.
- Mayonnaise: Contributes creaminess and slight tang.
- Garlic: Brings savory, aromatic depth.
- Basil: Adds a subtle, herby note.
- Garlic Salt and Pepper: Enhance and balance flavors.
- Artichoke Hearts: Provide tangy, tender texture.
- Spinach: Adds earthy flavor and a pop of green.
- Mozzarella Cheese: Creates a melty, golden topping.
- Crackers: Perfect for scooping up the warm, cheesy dip.
Substitutions and Variations
- Cream Cheese: Use low-fat cream cheese or Neufchâtel for a lighter option.
- Parmesan: Swap with Pecorino Romano or grated Asiago.
- Mayonnaise: Replace with Greek yogurt or sour cream for tangier flavor.
- Garlic: Use 1/4 teaspoon garlic powder if fresh isn’t available.
- Basil: Substitute with 1 teaspoon dried oregano or 2 tablespoons fresh basil.
- Garlic Salt: Swap with regular salt and a pinch of garlic powder.
- Artichokes: Use marinated artichoke hearts (drained) for extra flavor.
- Spinach: Replace with fresh spinach (cooked, chopped, and squeezed dry, about 1 cup).
- Mozzarella: Use cheddar, Monterey Jack, or skip for a lighter topping.
- Gluten-Free: Use gluten-free crackers and check artichokes for additives.
- Lower Fat: Use reduced-fat cream cheese, mayo, and mozzarella.
- 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 (leave at room temperature for 30-60 minutes or microwave for 15-20 seconds).
- Grate 1/2 cup Parmesan cheese and 1/4 cup mozzarella cheese.
- Measure 1/4 cup mayonnaise, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper.
- Mince 1 garlic clove.
- Rinse, drain, and chop 1 can (14 ounces) water-packed artichoke hearts.
- Thaw 1/2 cup frozen chopped spinach and squeeze dry using a clean kitchen towel or paper towels.
- Grease a 9-inch pie plate with cooking spray or butter.
- Preheat oven to 350°F (175°C).
Tip: Squeeze spinach thoroughly to remove excess water, preventing a watery dip.
Step 2: Mix the Dip Base
- Combine Ingredients: In a large bowl, add softened cream cheese, grated Parmesan, mayonnaise, minced garlic, dried basil, garlic salt, and pepper.
- Mix Well: Stir with a spoon or use a hand mixer on low speed until smooth and fully combined.
Tip: Ensure cream cheese is soft for easy mixing; a hand mixer creates a smoother texture.
Step 3: Add Artichokes and Spinach
- Incorporate Veggies: Stir in chopped artichoke hearts and squeezed-dry spinach until evenly distributed.
- Transfer: Spread the mixture evenly into the greased 9-inch pie plate.
Tip: Fold gently to keep artichokes chunky; smooth the top for even baking.
Step 4: Top and Bake
- Add Mozzarella: Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top.
- Bake: Place in the preheated oven and bake, uncovered, for 20-25 minutes, until the dip is bubbly and the edges are lightly browned.
Tip: Check at 20 minutes; the mozzarella should be melted and slightly golden.
Step 5: Serve
- Cool Slightly: Let the dip cool for 2-5 minutes to set slightly.
- Serve: Place the pie plate on a trivet and serve warm with assorted crackers for dipping.
Tip: Offer a spoon or knife for spreading; serve immediately for the best gooey texture.