Cheesy Spinach Artichoke Dip (Printable Version)

Warm, creamy spinach and artichoke dip with melted cheeses, perfect for sharing at get-togethers.

# Components:

→ Dairy

01 - 8 oz cream cheese, softened
02 - ½ cup sour cream
03 - ½ cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese

→ Vegetables

06 - 1 cup frozen chopped spinach, thawed and squeezed dry
07 - 14 oz canned artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced

→ Seasonings

09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# Method Steps:

01 - Preheat the oven to 375°F and lightly grease a medium baking dish.
02 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan cheese until smooth.
03 - Fold in spinach, artichoke hearts, garlic, salt, black pepper, and red pepper flakes if using, mixing thoroughly.
04 - Transfer the mixture evenly into the prepared baking dish.
05 - Bake for 20 to 25 minutes until hot, bubbly, and lightly golden on top.
06 - Serve warm accompanied by tortilla chips, sliced baguette, or fresh vegetables.

# Expert Advice:

01 -
  • It comes together in minutes and bakes itself while you finish everything else.
  • The creamy, cheesy base gets little pockets of tangy artichoke and earthy spinach in every scoop.
  • People always ask for the recipe, and you get to act humble even though it's almost too easy.
02 -
  • Squeeze the spinach until your hands hurt, or the dip will be watery and sad instead of thick and creamy.
  • Use softened cream cheese, not cold. Cold cream cheese turns into stubborn lumps no matter how hard you stir.
  • Don't overbake it or the edges will dry out and the cheese will split. Pull it when it's just bubbling.
03 -
  • Grate your own cheese instead of buying pre-shredded. It melts smoother and tastes fresher without the anti-caking powder.
  • If the dip seems too thick, stir in a tablespoon of milk or cream before baking to loosen it up.
  • Taste the mixture before it goes in the oven and adjust the salt or garlic. It's your last chance to make it perfect.
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