Spinach Artichoke Creamy Dip (Printer-friendly)

Creamy spinach and artichoke blend with cheeses, baked until golden and bubbly, perfect for sharing.

# What You'll Need:

→ Vegetables

01 - 10 oz frozen spinach, thawed and well-drained
02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - ½ cup sour cream
05 - ¼ cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# How To Make It:

01 - Preheat the oven to 350°F. Lightly grease a medium baking dish approximately 8 inches in diameter.
02 - In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and homogeneous.
03 - Fold in the well-drained spinach, chopped artichoke hearts, grated Parmesan, shredded mozzarella, minced garlic, salt, black pepper, and crushed red pepper flakes if using. Mix until all components are evenly distributed.
04 - Spread the combined mixture evenly into the prepared baking dish.
05 - Bake for 20 to 25 minutes, or until the dip is bubbling and the top is lightly golden.
06 - Serve the dip hot accompanied by tortilla chips, crackers, or sliced baguette.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually invested maybe fifteen minutes of real work.
  • The combination of spinach and artichoke feels fancy enough for guests but comforting enough to eat straight from the dish with a spoon.
  • It comes together in one bowl and one baking dish, meaning minimal cleanup and maximum satisfaction.
02 -
  • Draining the spinach properly is non-negotiable; I learned this the hard way when my first attempt turned watery and separated after ten minutes.
  • Don't skip the step of softening the cream cheese—it's the difference between a silky dip and one with chalky, unpleasant chunks throughout.
03 -
  • Watch the dip carefully in the final few minutes of baking; once the edges bubble and the top turns golden, it's done—overcooking makes it separate and greasy.
  • Stir the hot dip once it comes out of the oven to redistribute the heat and ensure creamy consistency throughout, then transfer it to a warm serving dish if you have one.
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