Spinach Artichoke Creamy Dip (Printable Version)

A creamy, savory blend featuring spinach, artichokes, and melted cheeses, ideal for sharing.

# Ingredient List:

→ Vegetables

01 - 10 oz frozen spinach, thawed and well-drained
02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - ½ cup sour cream
05 - ¼ cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Preheat oven to 350°F and lightly grease a medium (8-inch) baking dish.
02 - In a large bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in the spinach, artichoke hearts, Parmesan, mozzarella, garlic, salt, black pepper, and red pepper flakes if using. Mix until evenly combined.
04 - Spread the mixture evenly into the prepared baking dish.
05 - Bake for 20 to 25 minutes or until the dip is bubbling and lightly golden on top.
06 - Serve warm with tortilla chips, crackers, or sliced baguette.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you've really only invested 35 minutes from start to finish.
  • The combination of two cheeses creates this irresistible depth that keeps people coming back for more.
  • You can make it ahead and pop it in the oven whenever guests arrive, which means less last-minute stress.
  • Even people who claim they don't like vegetables find themselves unable to resist this creamy, savory situation.
02 -
  • Spinach moisture is your enemy—if you skip the squeezing step, you'll end up with a watery puddle instead of a creamy dip, which I learned the hard way at a dinner party.
  • The dip will continue to set slightly as it cools, so pull it from the oven when it looks just barely golden rather than waiting for it to be deeply browned.
  • Room-temperature cream cheese blends smoothly while cold cream cheese creates lumps that no amount of stirring will fix.
03 -
  • Buy artichoke hearts packed in water or brine, not marinated ones, so you're controlling the final flavor profile completely.
  • If your spinach dip ever seems too thick after baking, a splash of cream thinned down over low heat on the stovetop will bring it back to perfect dipping consistency.
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