Spinach Artichoke Dip
A creamy and savory dip loaded with spinach and artichokes, perfect for gatherings and cozy nights in.
Ingredients
Main Ingredients
- 10 ounces frozen chopped spinach, thawed and squeezed dry Keeps the dip bright and not watery.
- 14 ounces canned artichoke hearts, drained and chopped Tender and tangy.
- 8 ounces cream cheese, softened The creamy backbone of the dip.
- 1 cup sour cream or Greek yogurt Greek yogurt makes a lighter, healthier option.
- 1 cup grated mozzarella Melty and stringy for that irresistible pull.
- 1/2 cup grated Parmesan Adds salty, nutty depth.
- 2 cloves garlic, minced Aromatic and savory.
- 1/4 teaspoon crushed red pepper flakes Optional, gives a little warmth.
- to taste Salt and black pepper
- 1/2 whole Juice of half a lemon Brightens the whole mix.
- as needed Olive oil for drizzling Optional, for finishing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a shallow baking dish with a little olive oil.
- In a large bowl, combine softened cream cheese and sour cream or Greek yogurt. Beat until silky and smooth.
- Stir in the grated mozzarella, Parmesan, minced garlic, lemon juice, salt, pepper, and red pepper flakes. Fold until evenly distributed.
- Add the squeezed spinach and chopped artichokes to the bowl. Fold gently to keep some texture.
- Spoon the mixture into the prepared baking dish, smoothing the top. Drizzle a touch of olive oil and sprinkle extra Parmesan.
- Bake for 18 to 22 minutes, until the edges bubble and the top turns golden.
- Let the dip rest for 5 minutes before serving.
Notes
For variations: add cooked bacon, roasted red peppers, or sun-dried tomatoes. Mix in shredded chicken for a heartier dish.