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Irresistible Spinach Artichoke Dip Recipe with Crispy Parmesan Crust

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A creamy, cheesy spinach artichoke dip topped with a golden, crispy Parmesan crust that’s perfect for any occasion and easy to prepare.

Ingredients

Scale
  • 10 oz fresh spinach, washed and roughly chopped (frozen spinach works too, thawed and squeezed dry)
  • 14 oz artichoke hearts, drained and chopped (jarred marinated preferred)
  • 8 oz cream cheese, softened
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese, plus extra for crust
  • 1 cup shredded mozzarella cheese
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • ¼ tsp red pepper flakes (optional)

Instructions

  1. Rinse fresh spinach thoroughly and roughly chop it. If using frozen, thaw completely and squeeze out as much moisture as possible. (5 minutes)
  2. Drain the jarred artichoke hearts well and chop into bite-sized pieces. (2 minutes)
  3. In a large bowl, combine softened cream cheese, mayonnaise, and sour cream. Blend until smooth and creamy. (5 minutes)
  4. Stir in grated Parmesan (reserve about ¼ cup for topping), shredded mozzarella, minced garlic, and lemon juice. Season with salt, pepper, and red pepper flakes if using. (3 minutes)
  5. Gently fold chopped spinach and artichokes into the creamy cheese mixture. Ensure even distribution. (2 minutes)
  6. Spoon the mixture into a prepared 9-inch baking dish, smoothing the top with a spatula. (2 minutes)
  7. Sprinkle the reserved Parmesan cheese evenly over the top. (1 minute)
  8. Preheat oven to 375°F (190°C). Bake uncovered for 25-30 minutes until the top is golden brown and bubbly. (25-30 minutes)
  9. Let the dip rest for 5-10 minutes after baking before serving warm with crackers, toasted baguette slices, or fresh veggies. (5-10 minutes)

Notes

Drain spinach and artichokes thoroughly to avoid a soggy dip. Use freshly grated Parmesan for best crust results. Let cream cheese and mayo come to room temperature before mixing. Tent with foil if top browns too quickly. Make ahead by refrigerating up to 24 hours before baking. For extra crispy top, broil 1-2 minutes at the end, watching carefully.

Nutrition

Keywords: spinach artichoke dip, creamy dip, Parmesan crust, party appetizer, cheesy dip, easy dip recipe, crowd-pleaser

Find it online: https://realityeats.com/irresistible-spinach-artichoke-dip-recipe-with-crispy-parmesan-crust-easy-and-perfect/