Baked spinach and artichoke dip is a delicious preparation that has gained popularity in various regions due to its smooth and creamy flavor. Its origin dates back to American cuisine, where dips are a common accompaniment at gatherings and celebrations. Although in many Latin American countries there is no specific name for this recipe, in places like Mexico, Argentina, and Chile it is simply known as "spinach and artichoke dip" or "baked spinach and artichoke cream." In the United States, it is very common to find it on appetizer menus, especially at informal gatherings and parties, due to its easy preparation and tasty flavor.
This dip combines fresh and creamy ingredients, such as spinach and artichoke hearts, with different cheeses and seasonings, achieving a perfect balance between texture and flavor. It is an ideal option to accompany toast, chips, or crunchy vegetables, and it has transcended borders, becoming increasingly popular in Latin American home cooking.
How to Make Baked Spinach and Artichoke Dip
Ingredients: Mayonnaise, Parmesan cheese, Dijon mustard, Artichoke hearts, Red onion, Sour cream, Mozzarella cheese, White pepper, Spinach.
Step 1: Combine mayonnaise, sour cream, parmesan cheese, the 1/2 cup of mozzarella, mustard, and pepper.
Step 2: Incorporate artichoke hearts, spinach leaves, and onion.
Step 3: Transfer the mixture to a 1-quart casserole dish.
Step 4: Cover and refrigerate for 3 to 24 hours.
Step 5: Bake at 350 degrees for 50 to 60 minutes or until very hot.
Step 6: Top with the remaining mozzarella.
Step 7: Bake for 5 minutes or until the cheese melts.
