Artichoke Spinach Dip Recipe
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Artichoke Spinach Dip Recipe
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This Hot Spinach Artichoke Dip will be one of the best and easiest dips you've ever made or tasted! It is rich, creamy, cheesy, packed with flavor and only takes 10 minutes to mix up! This tangy Spinach Artichoke Dip boasts three types of cheese – cream cheese, mozzarella and Parmesan - both mayonnaise and sour cream, green chiles for a subtle tang and hand- picked seasonings for spectacular flavor. This quick and easy Spinach Artichoke Dip recipe can be made ahead of time or in the crockpot for a an outrageously delicious, stress-free, crowd pleasing appetizer!
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Ingredients
- 1 oz. pkg. spinach thawed and thoroughly drained/patted dry, frozen, chopped
- 1 oz. can artichoke hearts rinsed drained, dried and chopped, in water
- 8 oz. cream cheese very softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 oz. can green chilies mild, chopped
- 1 tsp EACH garlic powder
- 1 tsp EACH onion powder
- 1 tsp EACH dried parsley
- 1/2 tsp EACH paprika
- 1/2 tsp EACH salt
- 1/2 tsp EACH black pepper
- pinch-1/8 teaspoon cayenne pepper
- 1/2 cup Parmesan Cheese freshly grated
- 1 1/2 cups mozzarella cheese freshly grated
Topping
- 1/2 cup mozzarella cheese freshly grated
- parsley optional, fresh
Instructions
- Preheat oven to 350 degrees F.
- Add all of the Artichoke Dip ingredients to a large bowl and stir until well combined.
- Lightly grease a shallow oven proof dish (3 quart baking dish or 8/9 round/square pan or skillet). Transfer dip to prepared baking dish and top with 1/2 cup mozzarella cheese.
- Bake at 350 F degrees for 25-30 minutes or until cheese is completely melted and starting to turn golden around the edges (baking time will vary depending on depth of dish).
- Serve warm with baguette slices, crackers, chips or veggies.
Notes
- I always am hoping for leftovers of this cheesy Spinach Artichoke Dip because with a little milk, it makes the most incredibly rich creamy, cheesy, sauce! This cheese sauce is spectacular with rice, pasta or even soup!
- Prepare Artichoke Spinach Dip according to directions up to baking.
- Cover prepared dip with foil or plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, remove foil and bake Artichoke Spinach Dip in preheated oven at 375 degrees for 30-35 minutes or until hot and bubbly.
- Lightly grease slow cooker with nonstick cooking spray or use a crock pot liner.
- Add all the ingredients to the crock pot and stir until well blended.
- Cook on LOW for 2-3 hours or until all the cheeses have melted and the dip is hot and creamy.
- Stir dip well before serving for a stress free party appetizer!
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