Creamy Spinach Artichoke Dip (Printable)
A decadent blend of spinach, artichokes, and cheeses baked until golden and bubbly.
# What You'll Need:
→ Vegetables
01 - 10 oz package frozen chopped spinach, thawed and well-drained
02 - 14 oz can artichoke hearts, drained and chopped
→ Dairy
03 - 1 cup cream cheese, softened
04 - 1/2 cup sour cream
05 - 1/4 cup mayonnaise
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
→ Seasonings
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes
# How-To Steps:
01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in the mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes until well incorporated.
04 - Gently fold in the chopped spinach and artichoke hearts until evenly distributed throughout the mixture.
05 - Spread the mixture evenly into a 1.5-quart baking dish.
06 - Bake for 25 minutes, or until hot and bubbly with a lightly golden top.
07 - Remove from the oven and let cool for 5 minutes before serving warm with toasted bread, crackers, or fresh vegetables.
# Expert Advice:
01 -
- Disappears faster than you can get the first bite on a cracker
- That crispy cheese top against creamy underneath is pure magic
02 -
- Squeezing the spinach dry is the most important step, grab a clean kitchen towel and really wring it out
- This dip keeps beautifully in the fridge for two days and actually tastes better reheated
03 -
- Use a shallow baking dish instead of a deep one for more of that crispy cheesy surface area
- Broil for just two minutes at the very end if you want extra crunch on top