Cheesy Spinach Artichoke Dip Recipe

Introduction

This Cheesy Spinach Artichoke Dip is a creamy, savory appetizer that’s perfect for gatherings or cozy nights in. Packed with melted cheese, spinach, and tender artichoke hearts, it’s sure to be a crowd-pleaser. Easy to prepare and irresistibly flavorful, it pairs wonderfully with bread, chips, or fresh veggies.

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 ounces artichoke hearts, canned, drained and chopped
• 6 ounces fresh spinach, chopped

Instructions

1. Step 1: Preheat your oven to 350˚F (175˚C).
2. Step 2: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Stir in the finely chopped onions until well mixed.
3. Step 3: Add 2 cups of shredded mozzarella and all of the grated Parmesan cheese to the mixture. Mix thoroughly to combine.
4. Step 4: Gently fold in the chopped spinach and diced artichoke hearts until everything is evenly coated with the cheese mixture.
5. Step 5: Spread the mixture evenly in a 2-quart casserole dish. Sprinkle the remaining 1 cup of mozzarella cheese over the top to cover the surface.
6. Step 6: Bake in the preheated oven for 40 to 45 minutes, until the edges are bubbly and the cheese on top is starting to turn golden brown.
7. Step 7: Remove the dish from the oven and let it sit for 10 to 15 minutes to thicken slightly. Serve warm with sliced baguette, chips, or fresh vegetables for dipping.

Tips & Variations

• For a lighter version, substitute Greek yogurt for some or all of the sour cream and mayonnaise.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Use frozen spinach if fresh isn’t available—just be sure to thaw and squeeze out excess moisture before mixing.
• Try swapping mozzarella for Monterey Jack or a blend of cheeses for a different flavor profile.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350˚F until warm and bubbly, or microwave in short bursts, stirring in between to maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture up to a day before baking. Keep it covered in the refrigerator and bake just before serving for best freshness.

What can I use for dipping besides bread?

This dip pairs well with an assortment of dippers such as tortilla chips, crackers, fresh vegetable sticks like carrots and celery, or even pita wedges.