Cheesy Spinach Artichoke Dip Recipe
Introduction
Cheesy Spinach Artichoke Dip is a creamy, savory appetizer perfect for parties or cozy nights in. Packed with spinach, artichokes, and a blend of cheeses, it’s sure to be a crowd-pleaser served warm with your favorite dippers.
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 large onion, finely chopped (about 1 cup)
- 12 ounces mozzarella cheese, shredded and divided (about 3 cups)
- 4 ounces Parmesan cheese, grated (about 1/2 cup)
- 14 ounce can artichoke hearts, drained and chopped
- 6 ounces fresh spinach, chopped
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Mix well, then stir in the finely chopped onion.
- Step 3: Add 2 cups of shredded mozzarella and all the grated Parmesan cheese to the mixture. Stir until evenly combined.
- Step 4: Gently fold in the chopped spinach and diced artichoke hearts until the mixture is uniformly coated.
- Step 5: Spread the mixture evenly into a 2-quart casserole dish. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
- Step 6: Bake for 40 to 45 minutes, or until the edges are bubbling and the cheese on top begins to brown.
- Step 7: Let the dip sit for 10 to 15 minutes before serving. Enjoy warm with sliced baguette, chips, or fresh vegetables for dipping.
Tips & Variations
- For extra flavor, add a minced garlic clove or a pinch of crushed red pepper flakes to the cheese mixture.
- Substitute Greek yogurt for sour cream for a tangier, lighter dip.
- Use frozen spinach if fresh isn’t available—just be sure to thaw and thoroughly squeeze out excess water before adding.
- Try mixing in some cooked bacon bits for a smoky twist.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dip ahead of time?
Yes, you can mix all the ingredients and assemble the dip a day in advance. Keep it covered in the refrigerator and bake just before serving.
Is this dip gluten-free?
The dip itself is gluten-free, but be sure to serve it with gluten-free dippers such as vegetables or gluten-free crackers if needed.
PrintCheesy Spinach Artichoke Dip Recipe
This Cheesy Spinach Artichoke Dip is a creamy, savory appetizer perfect for gatherings or casual snacking. Made with a rich blend of mayonnaise, sour cream, Dijon mustard, mozzarella, Parmesan, fresh spinach, and artichoke hearts, it bakes to golden bubbly perfection, offering a crowd-pleasing combination of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Dip Base
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 large onion, finely chopped (about 1 cup)
Cheese
- 12 ounces mozzarella cheese, shredded, divided (about 3 cups)
- 4 ounces Parmesan cheese, grated (about 1/2 cup)
Vegetables
- 14 ounces artichoke hearts, drained and chopped (one can)
- 6 ounces fresh spinach, chopped
Instructions
- Preheat the oven: Preheat your oven to 350˚F (175˚C) to ensure it reaches the perfect temperature for baking the dip evenly.
- Mix the base: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Stir these ingredients until thoroughly blended. Then, incorporate the finely chopped onions into this creamy mixture.
- Add cheese: Stir in 2 cups of the shredded mozzarella cheese along with all of the grated Parmesan cheese. Mix well to distribute the cheese evenly throughout the base.
- Fold in vegetables: Gently fold in the chopped fresh spinach and the drained, chopped artichoke hearts. Make sure all ingredients are evenly coated and combined without crushing the vegetables.
- Assemble the dip: Spread the mixture evenly into a 2-quart casserole dish. Then sprinkle the remaining 1 cup of mozzarella cheese over the top to create a cheesy crust.
- Bake: Place the casserole dish in the preheated oven and bake for 40-45 minutes, or until the edges are bubbling and the cheese topping is golden brown.
- Rest and serve: Allow the dip to sit for 10-15 minutes after baking to set slightly. Serve warm with sliced baguette, chips, or fresh vegetables for dipping.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the seasonings.
- Fresh spinach can be sautéed briefly before folding in to reduce moisture if preferred.
- This dip can be prepared a day ahead and baked just before serving.
- Use gluten-free chips or bread to make the dish gluten-free friendly.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
Keywords: Spinach Artichoke Dip, Cheesy Dip, Baked Dip, Appetizer, Party Food, Cheese and Spinach
