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- 2 cups fresh spinach, chopped - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1/2 cup mayonnaise For this dip, I love using fresh spinach. It adds color and a nice texture. I chop it into small pieces for even cooking. Artichoke hearts bring a unique flavor that pairs well with spinach. You can find them in a can at the store. Next, I use cream cheese, sour cream, and mayonnaise to create the base. Cream cheese gives that rich, creamy quality. Sour cream adds a slight tang, while mayonnaise helps to bind everything together. These three work well to create a smooth dip. - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese Cheese is key to making this dip cheesy and tasty. I use mozzarella for its meltiness. It gets bubbly and stretchy in the oven. Parmesan adds a strong, salty flavor that balances the creaminess. Together, they turn this dip into a rich delight. - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - Optional: red pepper flakes Seasoning makes a big difference in flavor. I use garlic powder and onion powder for a savory touch. They add depth without overwhelming the dish. I also include salt and pepper to make everything pop. If you like heat, a pinch of red pepper flakes adds a nice kick. These ingredients come together for a creamy spinach artichoke dip that’s easy to make. For the full recipe, check out the details above! - Preheat the oven: Start by preheating your oven to 375°F (190°C). This ensures even cooking. - Sauté spinach: In a skillet, add a splash of water and the chopped spinach. Cook it over medium heat for about 2-3 minutes until it wilts. Be sure to drain any excess moisture before setting it aside. - Combine cream cheese, sour cream, and mayonnaise: In a large mixing bowl, mix the softened cream cheese, sour cream, and mayonnaise. Blend until smooth and creamy. - Add spinach and artichoke hearts: Stir in the cooked spinach and the chopped artichoke hearts. Then add the shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. If you like a little heat, throw in some red pepper flakes. - Transfer to a baking dish: Pour the mixture into a baking dish and spread it out evenly. - Baking time and temperature: Bake in the preheated oven for about 25-30 minutes. Look for a golden and bubbly top. You can find the full recipe at the end of this section. Enjoy your delicious dip! To get that perfect creamy texture, start with softened cream cheese. This makes mixing easy and gives your dip a smooth finish. Always remember to drain your spinach properly after cooking. Too much water can make your dip runny. I often squeeze the spinach in a clean towel to remove extra moisture. When it’s time to serve, choose the best dippers. Tortilla chips are a classic choice because they are crunchy and tasty. Toasted baguette slices add a nice touch, too. Fresh veggie sticks, like carrots and celery, give a nice crunch and color. For garnishing, sprinkle extra Parmesan on top. A few fresh spinach leaves also make it look pretty and inviting. You can prepare this dip in advance. Mix all the ingredients and store it in the fridge for a day. This saves time when you’re ready to serve. When it’s time to bake, just pop it in the oven. If you have leftovers, reheat them in the oven at 350°F (175°C) for about 15 minutes. This keeps the dip warm and creamy. {{image_2}} You can easily change up the cheese in your dip. Try using a mix of cheddar and cream cheese. It adds a nice sharp flavor. You can also swap in goat cheese for a tangy twist. Want to add some protein? Toss in cooked bacon or shredded chicken. These additions will make your dip even heartier. If you need gluten-free options, this dip is already safe. Just make sure your dippers, like chips or bread, are gluten-free too. For vegan substitutions, choose plant-based cream cheese and mayo. You can also use nutritional yeast for a cheesy flavor without dairy. To spice things up, add different herbs like basil or thyme. They can give your dip a fresh taste. You might also want to use other veggies. Chopped bell peppers or mushrooms can add texture and flavor. Don't be afraid to get creative! Remember, this dip is all about your taste. For the full recipe, check out the details above. You can keep Creamy Spinach Artichoke Dip in the fridge for about 3 to 5 days. Make sure to store it in a tight container. Glass or plastic containers with a good seal work best. This keeps the dip fresh and reduces odor transfer from other foods. If you want to save some for later, you can freeze the dip. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top for expansion. To thaw, place it in the fridge overnight. When ready to eat, reheat it in the oven at 350°F (175°C) until warm. Stir it occasionally for even heating. Check for spoilage before eating any leftovers. If the dip smells sour or has a strange color, it’s best to throw it out. Also, if you see any mold, do not eat it. A good rule is to trust your senses—when in doubt, toss it out. To make this dip from scratch, follow these key steps: 1. Preheat the oven to 375°F (190°C). 2. Sauté the spinach for 2-3 minutes. Drain any extra water. 3. Mix the base by combining cream cheese, sour cream, and mayonnaise until smooth. 4. Add the ingredients: Stir in spinach, artichokes, mozzarella, Parmesan, and spices. 5. Bake the dip for 25-30 minutes until it bubbles and turns golden. 6. Cool and serve with chips or veggies for dipping. Yes, you can use frozen spinach. Here are some tips: - Thaw and drain the spinach well. This removes excess water. - Use about half the amount of frozen spinach as fresh. Frozen is more concentrated. - Sauté briefly to warm it up and mix it well with your other ingredients. If you want to replace mayonnaise, consider these alternatives: - Greek yogurt adds creaminess and a tangy flavor. - Sour cream works well for a similar taste and texture. - Cream cheese can also serve as a good base, adding richness. These swaps keep your dip creamy and delicious without using mayo. For the full recipe, check out the complete instructions above. This blog post covered all steps to make a great Spinach Artichoke Dip. We discussed fresh ingredients, cheeses, and seasonings. I shared tips for creaminess and serving ideas. You learned about ingredient swaps and how to store leftovers. In a few simple steps, you can enjoy this delicious dip. Whether you make it for a party or a cozy night in, it's sure to please. Now, gather your ingredients and start cooking! You’ll love the process as much as the result.

Creamy Spinach Artichoke Dip

Indulge in a creamy delight with this easy and delicious Creamy Spinach Artichoke Dip recipe. Perfect for parties or cozy evenings, this dish features a delightful blend of fresh spinach, tangy artichokes, and a cheesy trio that will impress everyone. Discover simple steps to make this tasty dip and learn tips for serving and storing leftovers.
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Ingredients
  

2 cups fresh spinach, chopped

1 can (14 oz) artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Optional: red pepper flakes for a kick

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Spinach: In a skillet over medium heat, add a splash of water and the chopped spinach. Cook for about 2-3 minutes until wilted. Drain any excess moisture and set aside.

      Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well-combined.

        Add Ingredients: Stir in the cooked spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, garlic powder, onion powder, salt, and pepper. If you prefer a spicy dip, add a pinch of red pepper flakes.

          Bake the Dip: Transfer the mixture to a baking dish and spread it out evenly. Bake in the preheated oven for about 25-30 minutes or until golden and bubbly on top.

            Cool and Serve: Remove from the oven and let it cool for a few minutes before serving.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6-8

                - Presentation Tips: Serve warm with crispy tortilla chips, toasted baguette slices, or fresh veggie sticks. You can garnish with a sprinkle of extra Parmesan and a few fresh spinach leaves for color.