This Creamy Spinach and Artichoke Dip is the perfect blend of flavors and textures, ideal for those cozy gatherings or as a game-day appetizer. With a luscious creaminess and a hint of freshness, it's a crowd-pleaser that never disappoints.
Fresh spinach adds a bright, earthy flavor and a pop of color. Using fresh instead of frozen gives the dip a fresher taste and better texture. Artichoke hearts, with their slightly tangy and sweet flavor, complement the spinach perfectly. Cream cheese provides a smooth, creamy base that binds everything together. Sour cream adds a tangy richness that balances the flavors. Mayonnaise gives an additional layer of creaminess and richness. Parmesan cheese contributes a nutty, savory depth, while mozzarella cheese melts beautifully, adding that gooey texture everyone loves. Garlic infuses the dip with a subtle spicy kick, and a pinch of black pepper enhances all the flavors. Finally, a touch of nutmeg adds warmth and a hint of complexity to the dish.
This dip pairs wonderfully with sliced baguette or warm pita bread. For a lighter option, serve with crunchy vegetables like celery sticks, bell pepper strips, or carrot sticks. It also works great as a spread on sandwiches or wraps.
First, preheat your oven to 350°F (175°C). This ensures it’s hot and ready for baking as soon as you’ve prepped the dip. In a large mixing bowl, blend together the cream cheese, sour cream, and mayonnaise until you achieve a smooth, creamy mixture. This is your base, and you want it lump-free for a silky texture.
Next, stir in the Parmesan cheese, mozzarella cheese, garlic, black pepper, and nutmeg. Make sure everything is well mixed so each bite is flavorful. Once mixed, gently fold in the spinach and artichokes. Be gentle here to keep the spinach leaves whole and the artichokes intact.
Transfer this mixture into a baking dish. Spread it out evenly so that it bakes uniformly. Pop it in the preheated oven and let it bake for about 25 minutes. You're looking for a bubbly top that’s slightly golden; that’s when you know it’s ready. Once done, remove from the oven and let it cool slightly. This will make it easier to serve and prevent any burned tongues!
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