Spinach Artichoke Dip Recipe
This Spinach Artichoke Dip is a creamy, dreamy crowd-pleaser! Perfect for parties or cozy nights in, it's easy to whip up and utterly delicious.
Servings: 6 servings
Ingredients
- 8 oz cream cheese softened
- 16 oz light sour cream
- 8 tbsp unsalted butter
- 1.5 cups shredded Parmesan cheese
- 14 oz quartered artichoke hearts drained and coarsely chopped
- 4 oz can diced jalapeños drained
- 10 oz frozen spinach thawed and drained
- 2-3 cloves garlic pressed
Instructions
- Preheat your oven to 350°F (175°C).
- Thaw the frozen spinach and drain it thoroughly, squeezing out any excess moisture.
- In a mixing bowl, combine the softened cream cheese and unsalted butter. Mix until smooth and creamy.
- Add the light sour cream to the mixture and stir until well combined.
- Add in the shredded Parmesan cheese and mix well.
- Gently fold in the chopped artichoke hearts, diced jalapeños, drained spinach, and pressed garlic.
- Pour the mixture into an oven-safe dish and smooth the top.
- Bake for about 25-30 minutes, or until the dip is bubbly and golden brown on top.
- Let it cool for a few minutes before serving with tortilla chips, pita bread, or fresh veggies.
Equipment
- Mixing Bowl
- Spatula
- Oven-safe dish
- Garlic press
Notes
- Make ahead by preparing the dip up to the baking step and refrigerating for up to 2 days.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with various dippers like chips or veggie sticks for a delightful experience.