Creamy Spinach Artichoke Dip (Printable)

A rich, cheesy blend of spinach and artichokes baked and served with crisp baguette slices.

# What You'll Need:

→ 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 - 7 oz 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)

→ To Serve

12 - 1 large baguette, sliced

# How-To Steps:

01 - Set oven temperature to 350°F.
02 - In a large bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in mozzarella, Parmesan, spinach, artichoke hearts, garlic, salt, black pepper, and red pepper flakes if using until fully combined.
04 - Transfer mixture into a medium baking dish, spreading it evenly.
05 - Bake for 20 to 25 minutes until heated through with a golden, bubbling surface.
06 - Place baguette slices on a baking tray and toast in the oven for 5 to 7 minutes until crisp and lightly golden.
07 - Present the warm dip alongside toasted baguette slices.

# Expert Advice:

01 -
  • It tastes fancy enough to impress guests but takes less time than ordering takeout.
  • The golden, bubbly top and creamy inside keep people coming back for more without realizing how simple it actually is.
02 -
  • Squeezing the spinach completely dry is non-negotiable; watery spinach will make your dip separate and weep during baking.
  • Don't overbake it—the moment you see those bubbles at the edges, pull it out; overdoing it makes the cheeses separate and turn greasy.
03 -
  • Make the dip mixture the night before and refrigerate it; bake it fresh on the day of your gathering for less morning stress.
  • Grate your own Parmesan if possible—the flavor difference is noticeable and worth the two minutes it takes.

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