Spinach Artichoke Dip
This warm, creamy spinach artichoke dip is a comforting appetizer perfect for family gatherings, game days, or as a cozy dinner starter.
Ingredients
For the Base
- 2 tablespoons olive oil for sautéing and flavor.
- 1 small yellow onion, finely chopped adds sweetness and depth.
- 3 cloves garlic, minced aromatic backbone; roast if you prefer a milder note.
- 10 ounces frozen chopped spinach, thawed and squeezed dry fresh works too; chop roughly.
- 14 ounces canned artichoke hearts, drained and chopped tender and tangy.
For the Creaminess
- 8 ounces cream cheese, softened makes it luxuriously creamy. Sub: Greek yogurt for a lighter version.
- 1/2 cup sour cream adds silky tang; sub: plain yogurt for a lower-fat option.
- 1/2 cup mayonnaise for richness; use an oil-based mayo or vegan mayo as needed.
For Flavor and Topping
- 1 cup grated Parmesan cheese salty, savory punch. Nutritional yeast works as a dairy-free substitute.
- 1 cup shredded mozzarella melts beautifully; try Gruyere for a nuttier finish.
- 1/2 teaspoon red pepper flakes optional, for warmth.
- Salt and freshly ground black pepper, to taste.
- a pinch Lemon zest brightens the whole dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.
- Add minced garlic and cook for 30 seconds until fragrant. Stir in the spinach and cook until any remaining moisture evaporates. Season lightly with salt and pepper.
- Remove from heat and fold in the chopped artichoke hearts. Transfer this mix to a large bowl and let it cool for a minute.
Mixing
- Add softened cream cheese, sour cream, mayonnaise, Parmesan, half the mozzarella, and lemon zest to the bowl. Mix until silky and combined. Taste and adjust seasoning; add red pepper flakes if you like a little kick.
Baking
- Spoon the mixture into a shallow ovenproof dish or small cast-iron skillet. Smooth the top and sprinkle with the remaining mozzarella.
- Bake for 15–20 minutes until the top is golden and bubbling. If desired, broil for 2–3 minutes for extra browning. Serve hot and watch everyone dig in.
Notes
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a 350°F oven for 10–12 minutes or microwave in 30-second bursts. To freeze: cool completely, place in a freezer-safe container, and freeze up to 2 months.