Baked Spinach Artichoke Dip Recipe

Welcome to my West Virginia kitchen!  Today I'm excited to share one of my all-time favorite appetizer recipes, Baked Spinach Artichoke Dip.  

This creamy, cheesy dip is perfect for any occasion, whether it's a family gathering, a game day party, or a simple weekend snack.  With a few simple ingredients and easy steps, you'll have a crowd pleasing dish ready in no time!  I can't wait to share it with you so...

Let's Get Started!









INGREDIENTS:

For this Baked Spinach Artichoke Dip Recipe you will need to gather a few simple ingredients.

• 1 (10 oz) box of frozen Chopped Spinach, thawed and drained.
• 1 (14 oz) can of Artichoke Hearts, drained and chopped
• 1 (8 oz) block of Cream Cheese, softened
• 1 stick of Butter
• 1 (16 oz) container of Sour Cream
• 1/2 cup Mayonnaise
• 1 cup Parmesan Cheese, grated
• 2 cups Mozzarella Cheese, shredded
• 1 Tbsp Worcestershire Sauce
• 2 tsp Sriracha Sauce
• 1 Tbsp Garlic Powder
• 1 tsp Seasoning Salt
• 1/2 tsp Ground Black Pepper

INSTRUCTIONS:

1. Preheat the Oven:  Preheat the oven to 375°F/190°C.
2. Prepare the Spinach and Artichokes:  If using frozen spinach, make sure it's thawed and all the excess liquid has been squeezed out. Chop the spinach and artichokes into small pieces.
3. Mix the Base:  In a saucepan, combine the cream cheese, butter, sour cream, mayonnaise, and Parmesan cheese.  Place over medium heat and stir until the butter is melted and the mixture is soft and creamy.  
4. Add the Seasonings:  To the creamy mixture add the Sriracha sauce, Worcestershire sauce, garlic powder, seasoning salt, and pepper.  Mix everything together.  
5. Fold in the Vegetables:  Gently fold in the chopped spinach and artichoke hearts until evenly distributed.  
6. Bake the Dip:  Transfer the mixture to a 9x9 baking dish.  Sprinkle the mozzarella over the top of the dip.  Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.  You can also place under the broiler to aid in this.  
7. Serve Hot:  Remove from the oven and let it cool slightly before serving.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Fresh vs. Frozen Spinach:  Both work well, but make sure to squeeze out any excess liquid from the frozen spinach to avoid too much moisture in your dip.  
• Make Ahead:  You can prepare the dip mixture ahead of time and refrigerate it for up to 24 hours before baking.  
• Cheese Variations:  Feel Free to experiment with different cheeses like Gruyère or Fontina for a unique flavor twist.  
• Healthier Options:  Substitute Greek yogurt for sour cream and use low-fat cream cheese and mayonnaise to lighten up the dip.  

FAQs:

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works great!  Simply chop it finely and sauté it for a few minutes to wilt before adding to the mixture. 

How do I store leftover?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in the oven or microwave before serving.

Can I freeze spinach artichoke dip?  

Yes, you can freeze the unbaked dip mixture.  Thaw it in the refrigerator overnight and bake as directed when ready to serve. 

What can I serve with spinach artichoke dip?

Serve with tortilla chips, pita bread, baguette slices, vegetables sticks, or crackers.  

Enjoy this delicious Baked Spinach Artichoke Dip at your next gathering and watch it disappear in no time!  

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~