Get ready to transform your appetizer game with this irresistible Hot Spinach Artichoke Dip that's about to become the star of every gathering! Imagine a creamy, smoky, and utterly indulgent dish that combines the earthy goodness of spinach, the tangy richness of artichokes, and the bold flavor of smoked provolone cheese. This isn't just another dip - it's a culinary experience that will have your guests begging for the recipe and coming back for seconds (and thirds)!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 1 cup smoked provolone cheese, shredded
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your dip cooks evenly and gets nice and bubbly.
- In a medium-sized mixing bowl, combine the thawed and drained spinach with the chopped artichoke hearts. Make sure to squeeze out as much moisture as possible from the spinach to prevent the dip from becoming watery.
- Add the smoked provolone cheese, cream cheese, sour cream, mayonnaise, and garlic powder to the bowl. Use a spatula or wooden spoon to mix all the ingredients together until they are well combined and creamy.
- Taste the mixture and adjust the seasoning if necessary. You can add a pinch of salt or pepper if desired, but the smoked provolone will add a nice flavor on its own.
- Transfer the dip mixture into a baking dish, spreading it evenly. A 9-inch pie dish or a small casserole dish works well for this recipe.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly, and the top is slightly golden.
- Once done, remove the dip from the oven and let it cool for a few minutes before serving. This will help prevent burns from the hot cheese.
- Serve the hot spinach artichoke dip with tortilla chips, sliced baguette, or fresh vegetable sticks for dipping. Enjoy your delicious Italian-inspired appetizer!
Tips
- Moisture is the Enemy: Always thoroughly drain your spinach and artichokes to prevent a watery dip. Use a clean kitchen towel or paper towels to squeeze out excess liquid.
- Cheese Quality Matters: Use high-quality smoked provolone for the most robust flavor. Freshly shredded cheese melts more smoothly than pre-packaged shredded varieties.
- Room Temperature Ingredients: Let your cream cheese, sour cream, and mayonnaise sit out for about 15 minutes before mixing to ensure a smoother, more consistent texture.
- Customize Your Dip: Feel free to add a sprinkle of red pepper flakes for heat or some chopped green onions for extra flavor.
- Serving Suggestions: For the best experience, serve immediately after baking when the dip is hot and bubbling. Pair with toasted baguette slices, crispy tortilla chips, or fresh vegetable crudités.
- Make-Ahead Friendly: You can prepare the dip mixture in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
