Spinach-artichoke dip is the perfect party appetizer—our recipe nails the ideal proportion of spinach to artichokes, and a trifecta of cream cheese, mayo, and sour cream give the dip its ultra creamy texture. Baked until golden and bubbling, it's the perfect pairing for any cracker, chip, or tortilla chip.
Our recipe nails the ideal proportion of spinach to artichokes, and a trifecta of cream cheese, mayo, and sour cream give the dip its ultra creamy texture. A blend of mayonnaise, sour cream, and cream cheese creates the dip's signature thick, smooth texture.Baking the dip in a glass or ceramic baking dish at a steady moderate temperature ensures the dip remains creamy and cohesive once cooked through.
Rich creamy dips are one of life’s greatest pleasures, and the old party stalwart, spinach-artichoke dip, is among the best. As a child of the 90s, I’ve enjoyed countless bowls of spinach dip at parties, as well as my fair share of sizzling cast iron skillets of the iconic dip at chain restaurants like TGI Fridays.
While it’s a beloved restaurant staple, I’d argue that the best version of spinach-artichoke dip is enjoyed fresh out of the oven at home, where you have total control over the ingredients. And that ratio of ingredients needs to be perfect: There’s nothing worse than scooping up a bite of dip and winding up with too much spinach, not enough artichoke, or worse, a dip with a grainy or greasy texture.
Many versions of spinach-artichoke dip call for just one creamy ingredient to fold into the cheese mixture before baking. But we didn’t hold back here: This recipe calls for mayonnaise, sour cream,cream cheese for the richest, creamiest dip possible. On top of the silky texture each of these three ingredients has, they each add a slightly different tangy note for a flavor that’s both nuanced and cohesive.
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