Creamy Spinach Artichoke Dip
A warm, velvety, and crowd-pleasing appetizer that balances rich cream cheese with earthy artichokes and savory Parmesan. Ready in just 25 minutes!
Ingredients
- 8 oz cream cheese room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic freshly minced
- 1 can artichoke hearts drained and roughly chopped
- 10 oz frozen spinach thawed and squeezed completely dry
- 1/2 cup Parmesan cheese freshly grated, divided
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8x8 inch square baking dish or a deep round pie dish.
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and minced garlic. Blend with a sturdy spoon or electric mixer until smooth and lump-free.
- Fold the chopped artichokes, dry spinach, and three-quarters of the Parmesan cheese into the cream cheese base until evenly distributed.
- Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining Parmesan cheese evenly over the surface.
- Bake on the middle rack for 15 minutes, or until the edges are bubbly and the cheese topping is lightly golden. Serve warm.
Notes
Critical Tip: Squeeze your spinach aggressively! Wrap it in paper towels and wring it out until no water remains to prevent a watery dip. Always use room temperature cream cheese for a smooth texture.