Creamy Spinach and Artichoke Dip (Printable Version)
A rich, velvety blend of spinach, artichoke hearts, and creamy cheeses served warm with crisp baguette slices.
# What You Need:
→ Vegetables
01 - 10 oz frozen spinach, thawed and squeezed dry
02 - 14 oz canned artichoke hearts, drained and chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 8 oz cream cheese, softened
05 - 1 cup sour cream
06 - 1/2 cup mayonnaise
07 - 1 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional
→ Bread
12 - 1 baguette, sliced
# How-To:
01 - Preheat oven to 375°F. Lightly grease a medium baking dish.
02 - In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well incorporated.
03 - Stir in thawed spinach, chopped artichoke hearts, minced garlic, grated Parmesan, and half of the shredded mozzarella. Season with salt, black pepper, and red pepper flakes if desired.
04 - Pour the mixture into the prepared baking dish and spread evenly. Sprinkle remaining mozzarella cheese over the top.
05 - Bake for 20 to 25 minutes, or until the dip is bubbly and the top is lightly golden brown.
06 - While the dip bakes, slice the baguette and lightly toast the slices if desired.
07 - Remove from oven and serve the warm dip immediately with baguette slices for dipping.
# Expert Hints:
01 -
- The ratio of spinach to artichoke is perfectly balanced so neither ingredient overpowers the other, something I learned after several batches that were too spinachy.
- The combination of three cheeses creates complex layers of flavor that make people close their eyes when they take the first bite.
02 -
- If your spinach isnt thoroughly drained, your dip will separate during baking and form a watery layer on top.
- Room temperature dairy ingredients blend much more smoothly than cold ones, saving you from a lumpy disappointment.
03 -
- A splash of white wine added to the mixture creates an incredible depth of flavor that guests cant quite put their finger on but always comment on.
- The ideal consistency comes from varying the cheese types based on their water content, so use a drier mozzarella for less separation during baking.