Cheesy Spinach Artichoke Dip (Print version)

Warm, creamy dip loaded with spinach, artichokes, and melted cheese served with golden toasted baguette slices.

# Ingredient List:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz frozen chopped spinach, thawed and squeezed dry
03 - 2 garlic cloves, minced

→ Dairy & Cheese

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

→ Seasonings

09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes

→ For Serving

12 - 1 baguette, sliced
13 - 2 tablespoons olive oil

# How To Make It:

01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
03 - Stir in mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes.
04 - Fold in chopped spinach and artichoke hearts until evenly distributed.
05 - Transfer mixture to a medium oven-safe baking dish and spread evenly.
06 - Bake for 20–25 minutes, until the dip is hot and bubbling with a golden top.
07 - While the dip bakes, arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil.
08 - Toast baguette slices in the oven for 7–10 minutes, turning once, until golden and crisp.
09 - Serve the hot dip immediately with toasted baguette slices.

# Expert Advice:

01 -
  • It disappears faster than you can say seconds please at every single gathering
  • The combination of cream cheese base and bubbly top creates the most irresistible texture
02 -
  • Squeezing the spinach until your hands hurt is the most important step for preventing a watery dip
  • Let the dip rest for about 5 minutes after baking so it sets slightly and becomes easier to scoop
03 -
  • Use freshly grated parmesan instead of the pre grated stuff in a tub for way better melting
  • A pinch of cayenne pepper adds subtle warmth that complements without overwhelming

Return