Creamy Spinach Artichoke Dip (Printable View)
Rich and cheesy blend featuring spinach and artichokes, baked until golden and bubbling.
# What You Need:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz baby spinach, fresh or frozen (thawed and squeezed dry)
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 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 (optional)
# How-To Steps:
01 - Preheat the oven to 375°F.
02 - In a large bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in the mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes (if using).
04 - Add the chopped artichoke hearts and spinach, mixing until well combined.
05 - Transfer the mixture to a greased 1-quart baking dish and spread evenly.
06 - Bake for 25 minutes, or until hot and bubbly and the top is lightly golden.
07 - Serve warm with tortilla chips, crackers, or sliced baguette.
# Expert Advice:
01 -
- The creamy, tangy base keeps guests hovering around the baking dish long after the crackers are gone
- It comes together in fifteen minutes flat but tastes like something that required actual effort and planning
- Lemons optional, but that first bubbling golden brown moment is nonnegotiable
02 -
- Soggy spinach ruins everything, squeeze frozen spinach until your hands cramp
- Cold cream cheese creates lumps that no amount of stirring can fix
- That browned cheese crust is the whole point, do not underbake
03 -
- Grate your own Parmesan, the pre grated stuff resists melting properly
- Broil for the last two minutes if you need that crust faster