Delicious Spinach Artichoke Dip

Spinach Artichoke Dip

Sassy Cheesy Spinach-Artichoke Dip: Your New Party MVP

Ingredients

Step-by-Step Directions

1. Preheat the Oven
   Set your oven to 400°F (200°C). This blast of heat crisps the top layer of cheese and ensures the dip is piping hot all the way through.
2. Mix the Base
   In a stand mixer fitted with the paddle attachment, combine:
   • 8 oz Philadelphia cream cheese (softened to room temperature)
   • 1 cup Parmesan blend cheese
   • ¾ cup shredded mozzarella
   • ⅓ cup mayonnaise
   • ½ cup sour cream
   • 3 cloves minced garlic
3. Beat on medium speed until the mixture is smooth and homogeneous, scraping down the sides once or twice.
4. Fold in the Good Stuff
   Gently fold in:
   • 1 can (about 14–15 oz) artichoke hearts, drained and chopped
   • 10 oz frozen spinach, thawed and well-drained
5. Ensure each piece is coated in the cheesy base without overmixing—you want pockets of artichoke and spinach peeking through.
6. Transfer to Baking Dish
   Spoon the mixture into an 8×8-inch baking pan, smoothing the top with an offset spatula. The layer should be even to encourage uniform browning.
7. Bake to Golden Perfection
   Place the pan on the middle rack and bake for 30 minutes, or until the edges are bubbly and the top boasts a light golden-brown hue. Rotate halfway if your oven heats unevenly.
8. Garnish and Serve

Remove from the oven and let rest for 5 minutes. Sprinkle with extra Parmesan or a pinch of red pepper flakes for color and a subtle kick. Serve warm with toasted baguette slices, crunchy crackers, or fresh veggie sticks—your dip, your rules.

Calorie Count

Nibbling on this dip feels dangerously decadent—and with good reason. Here’s the approximate breakdown per ¼-cup serving (assuming 12 servings):

• Calories: 190
• Total Fat: 17g
• Carbohydrates: 3g
• Protein: 6g
• Sugar: 1g

Pro tip: Swapping regular sour cream for light sour cream shaves about 30 calories per serving. Or serve smaller scoops alongside veggie crudités if you’re on a lighter kick. But hey—don’t skip the cheese. That’s the whole point.

Nutritional Facts

For those who love to track their macros (or at least know what they’re getting into), here’s your go-to table. All values are approximate per ¼-cup serving.

Remember, nutritional profiles can vary based on brand, so adjust as needed. And always taste for seasoning—sometimes a pinch of salt or a splash of lemon juice can elevate the flavors further

Cooking Tips

• Room-Temperature Cheese for Silkiness
  Let your cream cheese and sour cream sit out of the fridge for 30 minutes. Cold dairy doesn’t blend smoothly, and lumps are the enemy of a velvety dip.
• Squeeze That Spinach
  Place thawed spinach in a clean dish towel or cheesecloth and wring out all excess water. Extra moisture can make the dip soupy instead of luscious.
• Stand Mixer vs. Hand Mixer
  A stand mixer gives you hands-free blending, but a hand mixer works just fine. Just be patient and scrape down the bowl to prevent pockets of unmixed cheese.
• Garlic Freshness Matters
  Fresh minced garlic packs a sharper flavor than jarred. If you must use jarred, start with a teaspoon, taste, and adjust—flavor potency varies.
• Pan Prep
  For easy clean-up and distressed edges that practically scream “rustic,” spray your baking pan lightly with nonstick spray. Alternatively, line it with parchment paper, letting the sides overhang for easy removal.
• Golden-Brown Checkerboard
  To achieve a lacy, gratin-style crust, run your broiler on high for the last 1–2 minutes. Stand back, because this step goes from “golden” to “charred” in a heartbeat.
• Customize Your Crunch
  For extra texture, stir in ¼ cup panko breadcrumbs mixed with 2 tablespoons melted butter, then bake. That crispy top adds next-level appeal.
• Make-Ahead Magic
  Assemble the dip up to 24 hours in advance, cover, refrigerate, and bake just before serving. Or bake and reheat gently in the oven—cover with foil to keep it creamy.
• Portion Control
  If you’re hosting a smaller crowd, spoon the dip into oven-safe ramekins for individual servings. They bake faster (around 20 minutes), and everyone feels fancy.

Recipe Variations

Feeling bold? Here are six ways to remix this classic dip into new crave-worthy creations:

1. Sun-Dried Tomato & Basil Buzz
   Fold in ½ cup chopped sun-dried tomatoes and a handful of fresh chopped basil. Swap Italian seasoning for the garlic-minced—summer on your spoon.
2. Bacon Lover’s Dream
   Stir in ½ cup crispy bacon bits and top with extra before baking. The salty crunch of bacon pairs perfectly with tangy cheese.
3. Fiesta Fiesta
   Replace mozzarella with pepper jack cheese, add 1 chopped jalapeño, and swirl in ¼ cup salsa before baking. Garnish with cilantro and a dollop of sour cream.
4. Everything Bagel Crunch
   Top the assembled dip with a generous sprinkle of everything bagel seasoning before baking. Sesame, poppy seeds, garlic, and onion hit all the right notes.
5. Cheesy Buffalo Spin-Artichoke
   Add ¼ cup buffalo wing sauce to the cheese base, and after baking, drizzle with ranch or blue cheese dressing. Celery sticks on the side mandatory.
6. Greek Goddess
   Swap artichokes for 1 cup chopped marinated artichoke hearts and ½ cup crumbled feta. Stir in lemon zest and a drizzle of olive oil before serving. Serve with warm pita wedges.

There you have it—your ticket to snack stardom in an 8×8-inch pan. With just a handful of pantry staples and minimal fuss, you’ve whipped up a dip that’s creamy, garlicky, and studded with artichokes and spinach. Whether you stick to the classic or unleash one of those cheeky variations, this dish is guaranteed to vanish before you can say “pass the crackers.”
So next time you need a seriously crowd-pleasing appetizer (or just a solo snack fest), fire up that oven, rally your dippers, and let this Sassy Cheesy Spinach-Artichoke Dip steal the show. Tag us on Instagram or leave us a comment below! We love hearing from you! Remember—life’s too short for bland snacks. Happy dipping, cheese lovers! 🥖🧀