Description

This creamy and flavorful Three-Cheese Spinach Artichoke Dip combines the richness of cream cheese, sour cream, and mayonnaise with the zesty kick of lemon zest and hot sauce. Packed with tender artichoke hearts, nutritious spinach, and three types of cheese—Monterey Jack and Parmesan—this baked dip is golden and bubbly, perfect for serving warm alongside chips or fresh crudités for any gathering or snack time.

Ingredients

Scale

Dairy & Cream Mix

1 (8‑oz.) package 1/3‑less‑fat cream cheese, softened
½ cup sour cream
½ cup mayonnaise

Seasonings

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

2 (14‑oz.) cans chopped artichoke hearts, drained (≈ 3 cups)
1 (15‑oz.) package frozen chopped spinach, thawed and squeezed dry

Cheeses

8 oz Monterey Jack cheese, shredded (≈ 2 cups), divided
3 oz Parmesan cheese, finely shredded (≈ 1 cup), divided

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and coat a 2-quart baking dish with cooking spray to prevent sticking.
Mix the Creamy Base: In a large bowl, whisk together the softened cream cheese, sour cream, mayonnaise, hot sauce, garlic powder, onion powder, lemon zest, and kosher salt until the mixture is mostly smooth and well combined.
Add Vegetables and Cheese: Gently 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 to distribute evenly without breaking down the vegetables.
Fill the Baking Dish: Spoon the prepared mixture into the coated baking dish and spread it evenly to create a smooth surface.
Add Cheese Topping: Sprinkle the remaining ½ cup of Monterey Jack cheese and 1/3 cup of Parmesan cheese evenly over the top of the mixture for a golden cheesy crust.
Bake Until Golden and Bubbly: Place the dish in the preheated oven and bake for 35 to 40 minutes, until the top is golden brown and the dip is bubbling hot. Serve immediately with chips or fresh crudités for dipping.

Notes

For best results, squeeze out as much moisture as possible from the thawed spinach to avoid a watery dip.
Adjust the amount of hot sauce according to your spice preference or omit for a milder flavor.
You can prepare the dip ahead and refrigerate it before baking; just add a few extra minutes to the baking time if chilled.
Serve with pita chips, tortilla chips, crackers, or an assortment of fresh vegetables like carrot sticks, celery, and bell pepper strips.
Use a good quality lemon for zesting to maximize flavor brightness.