Spinach and Artichoke Dip (Print Version)

Cheesy, creamy baked blend of spinach and artichokes perfect as a party starter.

# What You Need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz frozen spinach, thawed and squeezed dry
03 - 2 cloves garlic, minced

→ Dairy

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

→ Seasonings

09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ¼ tsp crushed red pepper flakes

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 1–1.5 quart baking dish.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.
03 - Stir in mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes until well incorporated.
04 - Fold in chopped artichoke hearts and spinach until evenly distributed throughout the mixture.
05 - Transfer the mixture to the prepared baking dish and smooth the top surface evenly.
06 - Bake for 20–25 minutes until bubbly and lightly golden brown on top.
07 - Serve immediately while warm with tortilla chips, baguette slices, or vegetable sticks.

# Expert Tips:

01 -
  • Most of the work happens in the oven, leaving you free to actually enjoy your own party
  • Everything comes together in one bowl with ingredients you probably already have
  • This dip somehow manages to taste even better when reheated the next day
02 -
  • Water in your spinach will make the dip separate and become sad, so squeeze it harder than you think is necessary
  • Letting the cream cheese soften completely beforehand prevents tiny lumps that no amount of mixing can fix
  • This dip keeps beautifully in the refrigerator for two days and actually tastes even better reheated
03 -
  • Use freshly grated cheese instead of pre shredded for the smoothest melting texture
  • Let the dip rest for about five minutes after baking so it sets up slightly and is easier to scoop

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