Super Bowl Spinach Artichoke Dip (Printable)
This creamy, cheesy dip combines spinach, artichokes, and savory cheeses for a crowd-pleasing appetizer, ideal for any gathering.
# What You'll Need:
→ Produce
01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz fresh baby spinach (or 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry)
03 - 2 cloves garlic, minced
→ Dairy & Cheese
04 - 8 oz cream cheese, softened
05 - 1 cup sour cream
06 - ½ cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
→ Seasonings
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
# How-To Steps:
01 - Preheat your oven to 375°F.
02 - In a medium skillet, sauté the minced garlic over medium heat for 1 minute until fragrant. If using fresh spinach, add it to the skillet and cook until wilted. Skip this step if using thawed frozen spinach.
03 - In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix thoroughly until smooth.
04 - Stir in the chopped artichoke hearts, cooked spinach, ¾ cup of the shredded mozzarella, grated Parmesan, kosher salt, black pepper, and crushed red pepper flakes (if using). Mix all ingredients together until well combined.
05 - Transfer the dip mixture to a 1-quart baking dish. Smooth the top surface and sprinkle with the remaining ¼ cup of mozzarella cheese.
06 - Bake for 20 to 25 minutes, or until the dip is hot and bubbly with a golden-brown top.
07 - Allow the dip to cool for 5 minutes before serving. Serve warm with tortilla chips, toasted baguette slices, or fresh vegetable crudités.
# Expert Advice:
01 -
- This dip is your secret weapon for any gathering; it disappears faster than you can say "touchdown!"
- It's deceptively easy to whip up, leaving you more time to enjoy the party and less time fussing in the kitchen.
02 -
- Always drain your artichoke hearts and squeeze your spinach extra dry; excess moisture is the enemy of a perfectly creamy dip.
- Bringing cream cheese to room temperature before mixing is a game-changer for a lump-free, velvety smooth base.
03 -
- For the best flavor, grate your own mozzarella and Parmesan; pre-shredded cheeses often contain anti-caking agents that can affect melt and texture.
- If your dip seems a bit too thick after baking, a splash of milk or a little more sour cream stirred in gently can bring it back to perfect consistency.