Description
Ina Garten’s Spinach Artichoke Dip is a warm and creamy dip made with spinach, artichokes, and a blend of cheeses including cream cheese, Parmesan, and mozzarella. This dip is baked until bubbly and golden, making it a savory and satisfying dish that’s perfect for any occasion.
Ingredients
- Frozen spinach: 1 (10-ounce) package, thawed and drained
- Marinated artichoke hearts: 1 (12-ounce) jar, drained and chopped
- Cream cheese: 8 ounces, softened
- Sour cream: 1/2 cup
- Mayonnaise: 1/2 cup
- Parmesan cheese: 1 cup, grated
- Mozzarella cheese: 1 cup, shredded
- Garlic: 2 cloves, minced
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon, freshly ground
- Red pepper flakes (optional): 1/4 teaspoon, for a slight kick
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking the dip.
- Prepare the spinach: Thaw the frozen spinach and drain it thoroughly to remove excess moisture.
- Mix the cheeses: In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, grated Parmesan, and shredded mozzarella until smooth.
- Add the vegetables: Stir in the chopped artichoke hearts, thawed spinach, minced garlic, salt, black pepper, and optional red pepper flakes until well mixed.
- Transfer to baking dish: Spread the mixture evenly in an 8×8 inch baking dish, ensuring it’s level for even cooking.
- Bake the dip: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Serve immediately: Remove from the oven and let cool slightly before serving with your choice of dippables.