Homemade Spinach Artichoke Dip
This rich and velvety dip features tender spinach and hearty artichokes, enveloped in a luscious creamy base.
Servings: 6 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Baking Dish
- Colander
- Pot
Ingredients
Ingredients
- 2 cups Fresh Spinach Washed and chopped.
- 14 ounces Artichoke Hearts Drained and chopped.
- 8 ounces Cream Cheese Softened.
- 0.5 cup Sour Cream
- 0.5 cup Shredded Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- to taste Salt
- to taste Pepper
- Fresh Herbs (optional) Chopped parsley or chives for garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring about 1 inch of water to a boil. Add the chopped fresh spinach and blanch for about 2 minutes until wilted. Drain and press out excess moisture.
- In a mixing bowl, combine the softened cream cheese, sour cream, and shredded mozzarella cheese. Blend until smooth and creamy.
- Stir in the drained and chopped artichoke hearts into the creamy mixture.
- Add the blanched spinach and fold it in carefully.
- Sprinkle in the shredded Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Transfer the mixture into a baking dish and spread evenly.
- Bake for approximately 25-30 minutes until bubbly and golden brown.
- Allow to cool slightly for about 5 minutes before serving.
- Serve warm with tortilla chips, toasted baguette slices, or fresh vegetable sticks.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.