Super Bowl Spinach Artichoke Dip (Printable)
A creamy, cheesy, crowd-pleasing dip brimming with spinach, artichokes, and savory cheeses. Ideal for any game day snack.
# What's Needed:
→ Vegetables
01 - 1 (14 ounce) can artichoke hearts, drained and chopped
02 - 5 ounces fresh baby spinach (or 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry)
03 - 2 cloves garlic, minced
→ Dairy and Cheeses
04 - 8 ounces cream cheese, softened
05 - 1 cup sour cream
06 - ½ cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
→ Seasonings
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - Preheat your oven to 375°F.
02 - In a medium skillet, sauté minced garlic over medium heat for 1 minute until fragrant. If using fresh spinach, add it to the skillet and cook until wilted. Skip this step if utilizing thawed frozen spinach.
03 - In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix thoroughly until smooth and well-incorporated.
04 - Stir in the drained and chopped artichoke hearts, the prepared spinach, ¾ cup of mozzarella cheese, grated Parmesan cheese, kosher salt, freshly ground black pepper, and crushed red pepper flakes (if desired). Mix all ingredients comprehensively.
05 - Transfer the entire dip mixture into a 1-quart baking dish. Smooth the top surface evenly and sprinkle with the remaining ¼ cup of mozzarella cheese.
06 - Bake in the preheated oven for 20 to 25 minutes, or until the dip is hot, bubbly, and its top is golden brown.
07 - Allow the baked dip to cool for 5 minutes before serving. Enjoy warm with tortilla chips, toasted baguette slices, or an assortment of fresh vegetable crudités.
# Tips for Success:
01 -
- It's incredibly versatile for any gathering, not just the big game, and disappears ridiculously fast.
- You can whip this up ahead of time, saving you precious moments when guests are knocking at the door.
02 -
- Always soften your cream cheese to room temperature, otherwise, you'll be fighting lumps forever and the dip won't be perfectly smooth.
- Squeezing as much liquid as possible from thawed frozen spinach is a game-changer; nobody wants a watery dip.
03 -
- Use good quality cheeses; the flavor really shines through when you grate your own Parmesan and mozzarella from a block.
- Don't overbake it; you want it bubbly and golden, but dry and crusty isn't the goal.