Save to Pinterest Dive into the ultimate comfort appetizer with this classic Spinach Artichoke Dip. It's a warm, incredibly creamy, and savory blend of tender spinach, tangy artichokes, and a rich trio of cheeses. Baked until bubbly and golden, this dip is a guaranteed crowd-pleaser, perfect for any gathering, game day, or cozy night in.
Save to Pinterest The magic of this dip lies in its perfect balance of flavors and textures. The earthiness of the spinach pairs beautifully with the slight tang of the artichoke hearts, all enveloped in a smooth, cheesy sauce. A hint of garlic and a pinch of red pepper flakes add a subtle warmth that ties everything together.
Ingredients
- 2 cups (about 60 g) fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1 cup (225 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) mayonnaise
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Step 1
- Preheat your oven to 375°F (190°C).
- Step 2
- In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Step 3
- Stir in the chopped spinach, artichoke hearts, minced garlic, mozzarella cheese, Parmesan, salt, pepper, and red pepper flakes (if using).
- Step 4
- Transfer the mixture into a 1-quart (1-liter) baking dish and spread evenly.
- Step 5
- Bake for 20–25 minutes, or until bubbly and golden on top.
- Step 6
- Let cool for 5 minutes before serving. Serve warm with bread, crackers, or tortilla chips.
Zusatztipps für die Zubereitung
Für eine klumpenfreie, gleichmäßige Konsistenz ist es wichtig, dass der Frischkäse vor dem Mischen vollständig weich ist. Wenn Sie gefrorenen Spinat verwenden, pressen Sie überschüssiges Wasser gründlich aus, um zu verhindern, dass der Dip wässrig wird.
Varianten und Anpassungen
Für eine leichtere Variante können Sie den Sauerrahm durch griechischen Joghurt ersetzen. Ein Spritzer Zitronensaft verleiht dem Dip eine zusätzliche Frische. Für eine knusprigere Kruste können Sie den Dip vor dem Backen mit zusätzlichem Parmesan bestreuen.
Serviervorschläge
Servieren Sie den Dip heiß direkt aus dem Ofen. Er passt hervorragend zu geröstetem Baguette, Crackern, Tortilla-Chips oder auch Gemüsesticks wie Karotten und Sellerie.
Save to Pinterest This Spinach Artichoke Dip is more than just an appetizer; it's an experience meant to be shared. We hope you enjoy making and devouring this cheesy, delightful dish. Happy cooking!
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, prepare the mixture up to 24 hours in advance and store it covered in the refrigerator. When ready to serve, bake as directed, adding a few extra minutes if coming straight from the fridge.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 1 cup of frozen spinach, thaw it completely, and squeeze out all excess moisture before adding to the mixture. This prevents the dip from becoming watery.
- → What can I serve with this dip?
Toasted baguette slices, pita bread, crackers, tortilla chips, or fresh vegetables like carrots and celery all work beautifully. The warm, creamy texture pairs well with anything crunchy.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F until warmed through, stirring occasionally.
- → Can I make this lighter?
Substitute Greek yogurt for the sour cream and use reduced-fat cream cheese. You can also decrease the amount of mayonnaise or use a lighter version without sacrificing too much creaminess.
- → Why is my dip watery?
This usually happens if frozen spinach wasn't drained thoroughly or if fresh spinach wasn't cooked down first. Always squeeze out excess moisture from spinach to ensure a rich, creamy consistency.