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Baked Spinach and Artichoke Dip Recipe

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4.3 from 5 reviews

A creamy, cheesy baked spinach and artichoke dip that’s perfect for parties and gatherings. This dish combines fresh spinach, tender artichoke hearts, and a blend of rich cheeses for a warm and comforting appetizer served with crusty baguette slices.

  • Total Time: 40 minutes
  • Yield: 10 servings

Ingredients

Dip Ingredients

  • 5 oz. fresh spinach
  • 8 oz. full fat sour cream, room temperature
  • 8 oz. full fat cream cheese, room temperature
  • 1 (15 oz.) can artichoke hearts, drained and roughly chopped
  • 3 cloves garlic, minced
  • 12 oz. shredded mozzarella, divided
  • 5 oz. shredded Parmesan
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

To Serve

  • Sliced French baguette or crunchy crostini bread
  • Fresh chopped parsley, for garnish

Instructions

  1. Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the dip evenly.
  2. Combine Ingredients: In a large bowl, place the fresh spinach. Add the sour cream, cream cheese, chopped artichoke hearts, minced garlic, half of the shredded mozzarella, Parmesan cheese, kosher salt, and cracked pepper. Mix thoroughly until all components are well incorporated.
  3. Arrange in Baking Dish: Transfer the mixture into a 9×9 inch baking dish or a medium-sized cast iron skillet. Spread the dip evenly across the dish. Sprinkle the remaining mozzarella cheese on top for a golden crust.
  4. Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes until the dip is bubbling and heated through.
  5. Broil for Finish: Switch the oven to broil and broil the dip for 1 to 2 minutes or until the mozzarella on top turns dark golden brown and slightly crispy. Watch carefully to avoid burning.
  6. Garnish and Serve: Remove the dish from the oven and garnish with fresh chopped parsley. Serve warm with sliced French baguette or crunchy crostini bread for dipping. Enjoy!
  7. Optional Feedback: If you enjoyed this delicious baked spinach and artichoke dip, leave a 5-star rating and a review to share your experience!

Notes

  • Ensure cream cheese and sour cream are at room temperature to make mixing easier and ensure a smooth texture.
  • Drain and roughly chop artichoke hearts well to avoid excess moisture in the dip.
  • The broiling step is essential for a perfectly golden, bubbly top layer.
  • Serve immediately after baking for the best taste and texture.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/baked-spinach-and-artichoke-dip-recipe/