Description
This hot spinach artichoke dip is a creamy, cheesy appetizer perfect for parties and gatherings. Made with a blend of cream cheese, mayonnaise, Parmesan, Romano, mozzarella, artichoke hearts, and spinach, it’s baked until bubbly and lightly browned for a deliciously warm and savory treat.
Ingredients
Scale
Cheese and Dairy
- 1 (8 ounce) package cream cheese, softened
- 0.25 cup mayonnaise
- 0.25 cup grated Parmesan cheese
- 0.25 cup grated Romano cheese
- 0.25 cup shredded mozzarella cheese
Vegetables and Seasoning
- 1 clove garlic, peeled and minced
- 0.5 teaspoon dried basil
- 0.25 teaspoon garlic salt
- Salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 0.5 cup frozen chopped spinach, thawed and drained
Instructions
- Prepare Ingredients: Gather all your ingredients and preheat your oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish to prevent sticking and ensure easy cleanup.
- Mix Cheese Base: In a medium bowl, combine the softened cream cheese, mayonnaise, grated Parmesan, grated Romano cheeses, minced garlic, dried basil, garlic salt, and season with salt and pepper to taste. Mix well until all ingredients are fully integrated into a smooth creamy mixture.
- Add Vegetables: Gently fold in the chopped artichoke hearts and thawed, drained chopped spinach into the cheese mixture, ensuring even distribution without overmixing.
- Assemble the Dip: Transfer the prepared mixture into the greased baking dish, spreading evenly. Sprinkle the shredded mozzarella cheese on top to create a golden, bubbly crust once baked.
- Bake: Place in the preheated oven and bake for about 25 minutes, or until the dip is hot, bubbly, and the mozzarella is lightly browned on top.
Notes
- This dip is best served hot and pairs wonderfully with toasted bread slices, pita chips, or tortilla chips for dipping.
- You can prepare the mixture ahead of time and refrigerate it before baking to save time when entertaining.
- To make it a bit lighter, substitute the mayonnaise with Greek yogurt or use reduced-fat cheeses.
- For a smoother texture, pulse the artichoke hearts lightly in a food processor before mixing.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 134 kcal
- Sugar: 0 g
- Sodium: 315 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 28 mg
