If you’re looking for a mouthwatering appetizer that’s sure to be a hit at your next gathering, look no further than Copeland’s Spinach and Artichoke Dip recipe.
The ideal combination of spinach, artichokes, and a variety of cheeses creates this creamy and savory dip that will have your visitors begging for more.
This recipe is a must-try whether you’re hosting a dinner party, having a game night, or simply want a tasty snack.
This article will lead you through the quick steps to make a delicious version of Copeland’s Spinach and Artichoke Dip recipe that is sure to please.
Copeland’s Spinach And Artichoke Dip Recipe
Recipe Details:
- Recipe Time: Approximately 40 minutes (including prep and baking time)
- Course: Appetizer
- Cuisine: American
- Yield: About 6 servings
- Calories Per Serving: Approximately 220 calories
Ingredients You’ll Need
Before you dive into making this scrumptious dip, gather the following ingredients:
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a kick of heat)
- 1 tablespoon olive oil
Step-By-Step Cooking Instructions
Step 1: Preparing The Ingredients
Start by thawing the frozen chopped spinach and draining any excess water. Chop the artichoke hearts into bite-sized pieces and set aside. Allow the cream cheese to soften at room temperature for easier mixing.
Step 2: Sautéing The Vegetables
Add olive oil and minced garlic in a skillet over medium heat. Sauté the garlic until fragrant, then add the chopped artichoke hearts and spinach. Cook for about 3-4 minutes, until the vegetables are heated through.
Step 3: Creating The Dip Mixture
In a mixing bowl, combine the sautéed vegetables, cream cheese, mayonnaise, sour cream, grated Parmesan cheese, shredded mozzarella cheese, salt, black pepper, and red pepper flakes (if using). Mix well until all the ingredients are thoroughly combined.
Step 4: Baking The Dip
Preheat your oven to 375°F (190°C). Transfer the dip mixture into a baking dish, spreading it evenly. You can use an 8×8-inch dish or a similar size.
Step 5: Adding Cheese Topping
Sprinkle a little extra shredded mozzarella cheese on top of the dip for an irresistible cheesy crust.
Step 6: Baking And Serving
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and golden brown.
Tips For A Perfect Dip
- Make sure to thoroughly drain the thawed spinach to prevent excess moisture in the dip.
- Use freshly grated Parmesan cheese for the best flavor.
- Adjust the amount of red pepper flakes based on your heat preference.
Serving Suggestions
Copeland’s Spinach and Artichoke Dip recipe is best served warm. Provide an array of dippable options such as tortilla chips, pita bread, carrot sticks, celery, or even crispy bacon for a savory twist.
Pairing With Your Favorite Chips
This creamy dip pairs perfectly with a variety of chips. Choose from classic tortilla chips, hearty pita chips, or even artisanal crackers for a delightful crunch that complements the smoothness of the dip.
Making The Dip Ahead Of Time
You can prepare the dip mixture ahead of time and store it in an airtight container in the refrigerator. When you’re ready to serve, simply transfer the mixture to a baking dish, top with cheese, and bake as directed.
Storing Leftovers
If you happen to have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or oven until heated through.
Conclusion
The delicious and popular appetizer Copeland’s Spinach and Artichoke Dip recipe is ideal for any occasion. It is a favorite of both children and adults due to its creamy texture and flavorful ingredients.
This restaurant-caliber dip can be made at home with basic ingredients and is straightforward to prepare. Gather your ingredients, follow the instructions, and get ready to indulge in an absolutely mouthwatering dessert.
Copeland’s Spinach And Artichoke Dip Recipe
Ingredients
- 1 10-ounce package frozen chopped spinach, thawed and drained
- 1 14-ounce can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for a kick of heat
- 1 tablespoon olive oil
Instructions
Step 1: Preparing The Ingredients
- Start by thawing the frozen chopped spinach and draining any excess water. Chop the artichoke hearts into bite-sized pieces and set aside. Allow the cream cheese to soften at room temperature for easier mixing.
Step 2: Sautéing The Vegetables
- Add olive oil and minced garlic in a skillet over medium heat. Sauté the garlic until fragrant, then add the chopped artichoke hearts and spinach. Cook for about 3-4 minutes, until the vegetables are heated through.
Step 3: Creating The Dip Mixture
- In a mixing bowl, combine the sautéed vegetables, cream cheese, mayonnaise, sour cream, grated Parmesan cheese, shredded mozzarella cheese, salt, black pepper, and red pepper flakes (if using). Mix well until all the ingredients are thoroughly combined.
Step 4: Baking The Dip
- Preheat your oven to 375°F (190°C). Transfer the dip mixture into a baking dish, spreading it evenly. You can use an 8×8-inch dish or a similar size.
Step 5: Adding Cheese Topping
- Sprinkle a little extra shredded mozzarella cheese on top of the dip for an irresistible cheesy crust.
Step 6: Baking And Serving
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and golden brown.
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