Mohamed Shili This delicious spinach artichoke dip, inspired by Joanna Gaines, is a creamy, hot, and irresistible appetizer perfect for any gathering. Quick and simple to make, it combines rich cheeses, tender artichokes, and spinach into a bubbly, golden delight. Use everyday ingredients for a crowd-pleaser that pairs perfectly with crispy crackers, fresh veggies, or warm bread.
Recipe Ingredients:
- 1 (8 ounce) package cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- 1 clove garlic, peeled and minced
- ½ teaspoon dried basil
- ¼ teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- ½ cup frozen chopped spinach, thawed and drained
- ¼ cup shredded mozzarella cheese
How To Make Spinach Artichoke Dip?
- Preheat the oven and prepare the dish : Preheat the oven to 175°C / 350°F. Lightly grease a small baking dish and set it aside.
- Mix the creamy base : In a medium-sized bowl, mix the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper until well combined.
- Add spinach and artichokes : Gently fold in the chopped artichoke hearts and thawed spinach, ensuring they are evenly distributed.
- Assemble the dip : Transfer the mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded mozzarella cheese over the top.
- Bake to perfection : Place the dish in the oven and bake for about 25 minutes, or until the dip is bubbly and lightly golden on top.
- Serve and enjoy : Remove from the oven and serve warm with tortilla chips, crackers, or fresh vegetable sticks.
Recipe Tips:
- Soften the Cream Cheese : Make sure the cream cheese is fully softened before mixing to avoid lumps and create a smooth, creamy texture.
- Drain Spinach and Artichokes Well : Excess water can make the dip runny. Press out as much moisture as possible from the spinach and pat the artichokes dry before chopping.
- Use Freshly Grated Cheese : Grating Parmesan, Romano, and mozzarella fresh adds more flavor and melts better than pre-packaged shredded cheese.
- Don’t Overbake : Keep an eye on the dip; overbaking can make it dry. Bake until the top is just bubbly and lightly golden.
- Customize the Seasoning : Taste the mixture before baking and adjust salt, pepper, or garlic salt to your liking for the perfect flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover spinach artichoke dip cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the oven to 175°C / 350°F. Place the dip in an oven-safe dish, cover with foil to prevent drying, and heat for about 15 minutes or until warmed through.
Nutrition Facts
- Calories: 425
- Total Fat: 36g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 889mg
- Potassium: 523mg
- Total Carbohydrate: 18g
- Dietary Fiber: 6.8g
- Sugars: 3.7g
- Protein: 11g
Check out More Recipes:
Joanna Gaines Spinach Artichoke Dip
Description
This delicious spinach artichoke dip, inspired by Joanna Gaines, is a creamy, hot, and irresistible appetizer perfect for any gathering. Quick and simple to make, it combines rich cheeses, tender artichokes, and spinach into a bubbly, golden delight. Use everyday ingredients for a crowd-pleaser that pairs perfectly with crispy crackers, fresh veggies, or warm bread.
Ingredients
Instructions
- Preheat the oven and prepare the dish : Preheat the oven to 175°C / 350°F. Lightly grease a small baking dish and set it aside.
- Mix the creamy base : In a medium-sized bowl, mix the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper until well combined.
- Add spinach and artichokes : Gently fold in the chopped artichoke hearts and thawed spinach, ensuring they are evenly distributed.
- Assemble the dip : Transfer the mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded mozzarella cheese over the top.
- Bake to perfection : Place the dish in the oven and bake for about 25 minutes, or until the dip is bubbly and lightly golden on top.
- Serve and enjoy : Remove from the oven and serve warm with tortilla chips, crackers, or fresh vegetable sticks.
Notes
- Soften the Cream Cheese : Make sure the cream cheese is fully softened before mixing to avoid lumps and create a smooth, creamy texture.
- Drain Spinach and Artichokes Well : Excess water can make the dip runny. Press out as much moisture as possible from the spinach and pat the artichokes dry before chopping.
- Use Freshly Grated Cheese : Grating Parmesan, Romano, and mozzarella fresh adds more flavor and melts better than pre-packaged shredded cheese.
- Don’t Overbake : Keep an eye on the dip; overbaking can make it dry. Bake until the top is just bubbly and lightly golden.
- Customize the Seasoning : Taste the mixture before baking and adjust salt, pepper, or garlic salt to your liking for the perfect flavor.
Joanna Gaines Spinach Artichoke Dip
