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This classic spinach artichoke dip has earned its place as a trusted appetizer recipe. The combination of tender artichokes and spinach folded into a rich, cheesy base creates an irresistible hot dip that disappears quickly at gatherings. The melted cheese and perfectly seasoned vegetables make every warm, creamy bite memorable.
Recipe Overview
This version achieves the ideal balance of creamy and savory flavors. The cream cheese provides a smooth base while the artichokes add texture and the spinach brings earthy depth. The careful blend of cheeses and seasonings creates layers of flavor that make this dip a consistent crowd favorite.
Ingredients
- Cream Cheese: Room temperature for smooth blending
- Sour Cream: For tangy creaminess
- Mayonnaise: Adds richness
- Fresh Garlic: Minced for best flavor
- Fresh Parmesan: Freshly grated
- Mozzarella Cheese: Creates perfect melted texture
- Artichoke Hearts: Roughly chopped
- Frozen Spinach: Thawed and well-drained
Preparation Steps
- Preheat
- Set oven to 350°F. Select an oven-safe baking dish.
- Create Base
- Blend cream cheese mixture with seasonings until smooth.
- Incorporate Vegetables
- Mix in prepared artichokes and spinach thoroughly.
- Bake
- Heat until bubbly and lightly golden, about 20 minutes.
- Serve
- Present hot with assorted dippers.
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Serving Suggestions
Serve this dip piping hot to showcase its creamy texture. A quick broil before serving creates an appealing golden crust. The dip reheats well in small portions as needed.
Make-Ahead Tips
Prepare the dip mixture up to 24 hours in advance. Store covered in the refrigerator. Before baking, allow it to come to room temperature, then heat until bubbling.
Recipe Variations
Fresh spinach can replace frozen when blanched and chopped. Adjust seasonings with red pepper flakes for heat. Reduced-fat dairy products work well as substitutes while maintaining the dip's creamy texture.
Serving Options
Accompany with tortilla chips, toasted bread rounds, crackers, and fresh vegetable crudités. The variety of textures complements the warm, creamy dip.
Storage Instructions
Cooled dip freezes well for up to three months when properly wrapped. Thaw overnight in the refrigerator and reheat until hot throughout.
Recipe Notes
This reliable appetizer combines familiar flavors in a welcoming presentation. Its versatility suits casual gatherings and special occasions alike, while the straightforward preparation ensures consistent results.
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Frequently Asked Questions About the Recipe
- → Can I prep it in advance?
- Yes, you can assemble it the day before and chill it. Bring it to room temperature for about 30 minutes before baking.
- → Why remove extra water from the veggies?
- Draining them keeps the dip nice and creamy, so it doesn’t turn watery after baking.
- → What’s best to dip with it?
- Try chips, crusty bread, or sturdy crackers that can hold up to this thick and creamy dip.
- → What’s the best way to save leftovers?
- Seal it and pop it in the fridge for up to a few days. Microwave small amounts when you’re ready to eat.
- → Could I use fresh spinach instead?
- Frozen spinach is better, but fresh works if you cook it first and squeeze out all the liquid. Keep in mind you’ll need more since it shrinks when cooked.