Cheesy Spinach Artichoke Dip with Crackers Recipe

Ben Carraoli

Cheesy Spinach Artichoke Dip with Crackers Recipe

I recently whipped up this cheesy spinach artichoke dip for a small get-together, and it vanished in minutes! There's something so satisfying about the warm, gooey cheese combined with savory spinach and tangy artichokes.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 8

Course: Side Dish

Calories: 250

Ingredients Method

Ingredients

1 cup grated Parmesan cheese - For the best melt and nutty flavor grate a block of Parmesan yourself. Pre-shredded cheeses often have anti-caking agents that can affect the texture.
1 cup shredded mozzarella cheese - Freshly shredded mozzarella will give you that glorious stretchy cheese pull we all love.
1 cup cream cheese softened - Let the cream cheese sit at room temperature for about 30 minutes. This makes it much easier to mix into a smooth, creamy base.
1/2 cup sour cream - Adds a subtle tang and contributes to the dip's rich creamy consistency. Full-fat sour cream works best.
1/4 cup mayonnaise - This is the secret to an ultra-creamy dip that doesn't get oily when baked.
1 can 14 ounces artichoke hearts, drained and chopped - Use canned artichoke hearts packed in water or brine, not marinated ones, to control the flavor profile. Make sure to drain them well.
1 package 10 ounces frozen chopped spinach, thawed and drained - It is crucial to squeeze out as much water as possible from the spinach to prevent a watery dip.
2 cloves garlic minced - Freshly minced garlic provides a much better flavor than garlic powder.
Salt and pepper to taste - Add these at the end as the cheeses already provide a good amount of saltiness.
Crackers or sliced baguette for serving - Choose your favorite dippers to accompany this delicious dip.

Method

First, preheat your oven to 350°F (175°C). While the oven heats up, grab a large mixing bowl. Combine the softened cream cheese, sour cream, mayonnaise, grated Parmesan, and shredded mozzarella. Mix everything until it's smooth and creamy, ensuring there are no large lumps of cream cheese left.
Now it’s time to fold in your main ingredients. Add the well-drained chopped artichoke hearts, the thoroughly squeezed thawed spinach, and the minced garlic to the cheese mixture. Stir gently until all the ingredients are evenly distributed throughout the dip. This ensures every scoop is packed with flavor.
Give the mixture a taste and season with salt and pepper as needed. Go easy on the salt at first, as the cheeses are already salty. Transfer the dip into an oven-safe baking dish and spread it out into an even layer. Bake for 20-25 minutes, or until the dip is hot, bubbly, and beautifully golden brown on top.
Once baked, carefully remove the dish from the oven. Let the dip cool for a few minutes before serving, as it will be extremely hot. This short cooling period also allows the dip to set slightly, making it the perfect consistency for dipping. Serve it warm with your favorite crackers, bread, or veggies.