Spinach Artichoke Dip Recipe
This Spinach Artichoke Dip is a creamy, cheesy delight! Perfect for parties or cozy nights, it's bursting with flavor!
Equipment
- Mixing Bowl
- Spatula
- Oven-safe dish
- Garlic Press
Ingredients
- 8 oz cream cheese (reduced fat is okay)
- 16 oz light sour cream
- 8 Tbsp unsalted butter
- 1 ½ cups shredded Parmesan cheese
- 14 oz quartered artichoke hearts (drained and coarsely chopped)
- 4 oz diced jalapeños (drained)
- 10 oz frozen spinach (thawed and drained)
- 2-3 cloves garlic (pressed)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, let the cream cheese sit at room temperature for about 15 minutes or microwave it for about 15-20 seconds until softened.
- Add the light sour cream, unsalted butter, and shredded Parmesan cheese to the softened cream cheese. Mix until well combined.
- Fold in the quartered artichoke hearts, drained spinach, diced jalapeños, and pressed garlic. Stir until everything is evenly distributed.
- Spoon the mixture into an oven-safe dish, spreading it evenly.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the dip is bubbly and lightly golden on top.
- Remove the dip from the oven and let it cool for a few minutes before serving.
Notes
- Make sure to squeeze out as much moisture from the thawed spinach as possible to prevent a watery dip.
- For an extra cheesy experience, sprinkle some additional Parmesan cheese on top before baking.
- If you prefer a creamier texture, mix in a bit of cream or milk before baking.