Spinach Artichokes Cheese Dip (Print Version)
Creamy spinach and artichoke blend with melted cheeses, perfect for warm party servings.
# What You Need:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and roughly 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 grated mozzarella cheese
06 - ½ cup grated Parmesan cheese
07 - ½ cup sour cream
08 - ¼ cup mayonnaise
→ Seasonings
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
11 - ¼ tsp crushed red pepper flakes (optional)
# How-To Steps:
01 - Preheat oven to 350°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in the mozzarella, Parmesan, garlic, spinach, and artichokes. Mix until well combined.
04 - Season with salt, pepper, and red pepper flakes if using.
05 - Transfer the mixture to an 8-inch square baking dish or similar.
06 - Bake for 25 minutes, or until bubbling and golden on top.
07 - Let cool slightly before serving with bread, crackers, or fresh vegetables.
# Expert Tips:
01 -
- The way the cheeses create this irresistible golden crust that everyone fights over
- It transforms simple ingredients into something that tastes like it came from a restaurant
- You can prep it ahead and bake when guests arrive, making you look effortlessly together
02 -
- Squeezing every drop of water from the thawed spinach is absolutely crucial, or your dip will turn out watery and sad
- Room temperature cream cheese combines much more smoothly, so take it out of the fridge about 30 minutes before starting
- The dip is done when it's bubbling vigorously at the edges and has developed those gorgeous golden-brown patches on top
03 -
- Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly it melts
- A shallot, finely minced and sautéed until soft, adds a subtle sweetness that balances the tangy artichokes perfectly