Description
This Baked Spinach and Artichoke Dip is a warm, creamy, and savory appetizer perfect for parties or cozy nights at home. Combining tender artichoke hearts, wilted spinach, melted cheeses, and a hint of garlic, this dip is baked to bubbly perfection and finished with a golden cheesy crust. Serve it with chips, toast, or fresh veggies for an irresistible treat.
Ingredients
Scale
Base Ingredients
- 6 Tbsp unsalted butter
- 1/2 cup chopped green onions (plus more for garnish)
- 8 oz cream cheese (quartered)
- 1 cup sour cream
Main Mix-ins
- 14 oz can quartered artichoke hearts in water (well-drained and coarsely chopped)
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 Tbsp minced garlic (about 3 cloves)
- 1 tsp hot sauce (optional)
Seasoning
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and Sauté: Preheat your oven to 375°F. Place a 10-inch cast iron or any oven-safe skillet over medium-low heat and melt the unsalted butter. Add the chopped green onions and cook, stirring frequently, until fragrant and softened, about 5 minutes.
- Create the Creamy Base: Remove the skillet from heat. Add the cream cheese and sour cream to the skillet and stir until smooth and fully combined. The residual heat will help melt and blend these ingredients smoothly.
- Combine the Dip Ingredients: Stir in the well-drained, chopped artichoke hearts, squeezed dry spinach, parmesan cheese, half of the shredded mozzarella, minced garlic, and hot sauce if using. Mix thoroughly to combine all flavors. Season generously with salt and freshly ground black pepper. Spread the mixture evenly within the skillet and sprinkle the remaining mozzarella cheese evenly on top.
- Bake to Perfection: Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, or until the dip is bubbling and the cheese is melted. For an extra golden and slightly crisp top, switch the oven to broil and broil for an additional 2 minutes or until the cheese begins to brown.
- Garnish and Serve: Remove from the oven and allow the dip to cool slightly. Garnish with additional chopped green onions if desired. Serve warm with chips, toasted bread, or vegetables for dipping.
Notes
- Be sure to squeeze out as much liquid as possible from the thawed spinach to avoid a watery dip.
- If you don’t have a cast iron skillet, an oven-safe baking dish will work.
- Adjust the amount of garlic and hot sauce to your taste preferences.
- Use freshly grated cheeses for the best melting and flavor results.
- This dip can be made a day ahead, kept covered in the refrigerator, and baked just before serving.
