Description
This Hot Spinach Artichoke Dip is a creamy and cheesy appetizer perfect for parties or cozy nights. It combines tender spinach, tangy artichokes, and a blend of cream cheese, parmesan, and mozzarella baked to golden perfection. Serve it warm with chips, bread, or fresh veggies for an irresistible crowd-pleaser.
Ingredients
Scale
Main Ingredients
- 1 cup frozen spinach (thawed and squeezed dry)
- 8 ounces cream cheese (1 block, softened)
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
- 1 (14 ounce) can artichoke hearts (drained and chopped)
- 3/4 cup shredded mozzarella cheese
For Sautéing
- 2 tablespoons butter
- 1/2 medium onion (chopped small)
- 2 cloves garlic (minced)
Instructions
- Preheat Oven: Preheat your oven to 350°F and position the rack in the top third of the oven for optimal baking.
- Prepare Spinach: Thaw the frozen spinach completely, then drain and squeeze out as much excess water as possible. Loosely pack it into a measuring cup to have an accurate 1 cup.
- Soften Cream Cheese: Place the cream cheese in a medium mixing bowl and microwave for about 30 seconds until softened for easier mixing.
- Combine Base Ingredients: To the softened cream cheese, add the parmesan cheese, salt, pepper, thawed spinach, and chopped artichoke hearts. Stir well to combine.
- Sauté Aromatics: In a skillet over medium heat, melt the butter. Add the chopped onion and sauté until it becomes soft and lightly browned, about 5-7 minutes. Add minced garlic, cook for an additional minute, then transfer this mixture into the bowl with dip ingredients and mix thoroughly.
- Bake the Dip: Pour the combined mixture into a 1-quart baking dish. Evenly sprinkle the shredded mozzarella cheese on top. Bake uncovered for 25 minutes until the dip is hot and bubbly. For a golden-brown cheese topping, broil for a few minutes at the end—watch carefully to prevent burning.
- Serve: Serve the dip warm with tortilla chips, baguette crisps, fresh vegetables, or your favorite dippers.
Notes
- Make sure to squeeze the thawed spinach well to avoid a watery dip.
- Broiling at the end is optional but gives a nice golden crust on the cheese.
- Use fresh parmesan for best flavor, but pre-grated can work.
- This dip is best served warm but can be reheated gently in the oven or microwave.
