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Creamy Spinach Artichoke Dip Recipe Easy Homemade from Scratch

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A rich and velvety homemade spinach artichoke dip that combines melted cheese, tender spinach, and tangy artichokes for a crowd-pleasing appetizer ready in under 30 minutes.

Ingredients

Scale
  • 10 ounces fresh baby spinach, washed and roughly chopped (can substitute frozen)
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
  3. Add chopped spinach and cook, stirring occasionally, until wilted and most moisture evaporates, about 3-4 minutes. Remove from heat and let cool slightly.
  4. Drain canned artichoke hearts and coarsely chop. For a smoother dip, pulse briefly in a food processor or chop finely by hand.
  5. In a mixing bowl, combine softened cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy, about 1-2 minutes.
  6. Fold in grated Parmesan, shredded mozzarella, sautéed spinach and garlic, chopped artichokes, salt, pepper, red pepper flakes (if using), and lemon juice. Mix well.
  7. Spread mixture evenly in an 8×8-inch baking dish or oven-safe skillet.
  8. Bake in preheated oven for 20-25 minutes until bubbly and golden around edges.
  9. Let dip rest for 5 minutes before serving to thicken and meld flavors.

Notes

Use fresh garlic for best flavor. Sauté spinach until just wilted to avoid watery dip. Drain and chop artichokes well to prevent runniness. Use room temperature dairy for smooth mixing. Freshly grate cheeses for better melting. Watch oven time to avoid drying out. Broil for 1-2 minutes at the end for a bubbly golden crust if desired. Dip can be made ahead and baked before serving. Leftovers keep up to 3 days refrigerated and can be frozen up to 2 months.

Nutrition

Keywords: spinach artichoke dip, creamy dip, appetizer, party dip, homemade dip, easy dip recipe, cheesy dip

Find it online: https://sofiaspice.com/creamy-spinach-artichoke-dip-recipe-easy-homemade-from-scratch/