Description
A creamy and flavorful three-cheese spinach artichoke dip that combines cream cheese, sour cream, mayonnaise, Monterey Jack, and Parmesan cheeses with spinach and artichoke hearts. Baked until bubbly and golden, this dip is perfect for serving warm with chips or fresh vegetables.
Ingredients
Scale
Base Ingredients
- 1 (8‑oz.) package 1/3‑less‑fat cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon hot sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons grated lemon zest (from 1 lemon)
- ½ teaspoon kosher salt
Vegetables & Cheese
- 2 (14‑oz.) cans chopped artichoke hearts, drained (≈ 3 cups)
- 1 (15‑oz.) package frozen chopped spinach, thawed and squeezed dry
- 8 oz Monterey Jack cheese, shredded (≈ 2 cups), divided
- 3 oz Parmesan cheese, finely shredded (≈ 1 cup), divided
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C). Lightly coat a 2-quart baking dish with cooking spray to prevent sticking.
- Mix base ingredients: In a large bowl, whisk together softened cream cheese, sour cream, mayonnaise, hot sauce, garlic powder, onion powder, grated lemon zest, and kosher salt until the mixture is mostly smooth and well combined.
- Combine vegetables and cheese: Fold in the drained chopped artichoke hearts, thawed and squeezed dry spinach, 1 ½ cups of shredded Monterey Jack cheese, and 2/3 cup of finely shredded Parmesan cheese gently to distribute evenly without overmixing.
- Transfer to baking dish: Spoon the dip mixture into the prepared baking dish and spread it out evenly with a spatula to ensure uniform baking.
- Add topping cheeses: Sprinkle the remaining ½ cup Monterey Jack and 1/3 cup Parmesan cheeses evenly over the top of the dip mixture.
- Bake until golden and bubbly: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the dip is bubbly around the edges.
- Serve hot: Remove from the oven and serve warm immediately with chips, crackers, or crudités for dipping.
Notes
- For best flavor, let the dip rest for 5 minutes after baking before serving.
- Can be prepared a day ahead and refrigerated; bake just before serving.
- Use fresh lemon zest to add brightness to the dip.
- Drain and press the spinach thoroughly to avoid excess moisture in the dip.
- If desired, substitute hot sauce with cayenne pepper or smoked paprika for different spice profiles.
- Leftovers can be reheated in a microwave or oven until warm and bubbly.
