I used to be a sweets person. I would choose a good cookie over just about anything else to eat. Then after college, I discovered how good food can be. Now, if you set me down in front of a table full of appetizers, I am in heaven. And the one that tops them all for me is hot Spinach Artichoke Dip.
Now you can’t just go to the store and buy a tub of spinach dip. There are requirements that hold it to this esteemed place in my heart. First of all, it needs to be creamy. The comforting creaminess of spinach artichoke dip just can’t be compromised. Next, it needs to be cheesy. Now there is a definite balance here… You don’t want to feel like you are biting into a block of cheese, however, you want the flavors of the cheeses to blend into the creaminess and perfectly balance and compliment the spinach. Also, in my personal opinion, a layer of just browned and bubbly cheese right on top kinda makes my heart melt. Lastly, flavor. There are so many things you could add to spinach dip, but I am a purist in many things and this is one of them. When you blend the sharp cheeses, the tanginess of the artichokes, and add a little onion, it makes a symphony of flavor in your mouth. No need for lots of extra spices to complicate things.
So, here is my version… Classic hot spinach artichoke dip. The pinnacle of appetizers. As is, this recipe makes quite a bit, so you could cut it in half, however, you would be doing yourself a grave injustice because there are plenty of ridiculously wonderful things to do with the leftovers. My goal is always to have leftovers. You definitely don’t want to be the one to finish the last bite of this dip around me because you will get the stink eye. Lucky you… the rest of the posts this week will be devoted to SPINACH DIP LEFTOVERS! Yay!
So to make the dip, chop the onion, artichokes and spinach and set aside. In a LARGE bowl mix the mayo, sour cream, and dijon and then add the onions and cheeses, reserving enough to cover the top of the dish. Next mix in the artichokes and finally the spinach. Mix well until everything is combined.
Spread this in a large casserole dish, cover with cheese, and bake at 375 for 45-50 minutes until edges are bubbling. If the top of the cheese isn’t as browned as you prefer, you can turn the oven up to broil for an additional 1-3 minutes.
After you pull this dip out of the oven, chances are you are going to want to dive right in. But wait. No really, wait about 15-20 minutes so the dip can set. There are tons of fresh ingredients in this dip and so if you dig right in can can tend to be a little thin, but if you wait it all sets in together and you have a really creamy and perfectly cheesy combination.
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 1 Tablespoon Dijon Mustard
- ½ Onion- finely chopped
- 12 oz Mozzarella Cheese, grated
- 6 oz Freshly Grated Parmesan
- 1 Can Artichoke Hearts, drained and diced
- 10 oz Bag of Fresh Spinach, coarsely chopped
- Preheat oven to 375 degrees F
- In a large bowl, mix the mayo, sour cream, mustard and onion.
- Add the cheeses reserving about ⅛ of the cheese to cover the top, and mix.
- Stir in the diced artichoke hearts.
- Mix in the fresh spinach and stir well until the mixture is well combined and everything is evenly coated.
- Scrape mixture into a large casserole dish and cover with remaining cheese.
- Bake for 45-50 minutes, then if desired cook for an additional 1-3 minutes on broil to brown the top of the cheese further.
- Let sit approx 15-20 minutes before serving to set.
The best. I promise. Try it out, let me know what you think! In the mean time check out some of my other all time favorite recipes!