Creamy Spinach Artichoke Dip (Printable Version)
A rich blend of spinach, artichokes, and cheeses baked until bubbly and golden.
# What You Need:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz fresh baby spinach or 10 oz frozen spinach, thawed, drained and chopped
03 - 2 cloves garlic, minced
→ Dairy & Cheese
04 - 8 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp crushed red pepper flakes
# How-To:
01 - Preheat oven to 375°F.
02 - In a medium skillet over medium heat, add fresh spinach and cook until wilted, about 2–3 minutes. Remove from heat and roughly chop. If using frozen spinach, ensure it is thoroughly thawed, squeezed dry, and chopped.
03 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and fully incorporated.
04 - Stir in mozzarella, Parmesan, garlic, chopped artichokes, and spinach. Season with salt, black pepper, and red pepper flakes. Mix until well combined and uniform.
05 - Transfer the mixture to a 1-quart baking dish and smooth the top evenly.
06 - Bake for 20–25 minutes, or until hot and bubbling throughout, and the top is lightly golden brown.
07 - Let cool for 5 minutes before serving. Serve warm with tortilla chips, sliced baguette, or vegetable sticks.
# Expert Hints:
01 -
- That golden bubbling cheese crust forms this incredible crispy layer that everyone fights over
- It comes together in about 15 minutes of active prep but tastes like you spent hours on it
02 -
- Squeezing frozen spinach completely dry is non-negotiable, or your dip will separate and become watery
- The dip is done when the edges are bubbling vigorously and the top has those gorgeous golden spots
03 -
- Grate your own cheese from blocks for the smoothest, most luxurious texture
- A squeeze of fresh lemon juice right before serving brightens all the rich flavors