Copycat Spinach Artichoke Dip
Equipment
- 1 Mixing bowl
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Chef's knife
- 1 8x8-inch baking dish (or similar size)
- 1 Oven
Ingredients
- 225 gram frozen chopped spinach thawed and well-drained
- 400 gram canned artichoke hearts drained and chopped
- 240 gram cream cheese softened
- 120 gram sour cream
- 60 gram mayonnaise
- 120 gram shredded mozzarella cheese
- 60 gram grated Parmesan cheese
- 2 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil for greasing dish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease the baking dish with olive oil.
- Squeeze the thawed spinach in your hands or in a clean kitchen towel until very dry, then set aside.
- In the mixing bowl, add cream cheese, sour cream, and mayonnaise and whisk or stir until completely smooth.
- Stir in the garlic, salt, black pepper, red pepper flakes, and onion powder until evenly combined.
- Fold in the chopped artichoke hearts and well-drained spinach until they are evenly distributed in the mixture.
- Add the mozzarella and Parmesan cheeses to the bowl and stir until everything is well mixed.
- Transfer the spinach artichoke mixture into the prepared baking dish and spread it into an even layer.
- Place the dish in the preheated oven and bake for 20–25 minutes, or until hot and bubbling around the edges and lightly golden on top.
- Remove the dish from the oven and let the dip rest for 5 minutes to thicken slightly before serving.
- Serve warm with tortilla chips, toasted baguette slices, pita chips, or vegetable sticks.
Notes
For best results, make sure the spinach is thoroughly squeezed dry to avoid a watery dip, and soften the cream cheese to room temperature so it blends smoothly without lumps. If you like a browner top, switch the oven to broil for the last 1–2 minutes, watching closely to prevent burning. You can prepare the mixture up to a day ahead, cover and refrigerate it, then add a few extra minutes to the baking time when cooking from cold. Adjust richness by swapping some mayonnaise for extra sour cream, and feel free to customize with additions like chopped jalapeños, extra garlic, or a handful of shredded mozzarella on top for an extra-cheesy finish.
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