Creamy Spinach Artichoke Dip (Print version)
Velvety blend of spinach, artichokes, and cheeses, baked until golden and bubbly.
# Ingredient List:
→ Vegetables
01 - 1 can (14 oz) artichoke hearts, drained and chopped
02 - 7 oz frozen spinach, thawed and squeezed dry
03 - 2 cloves garlic, minced
→ Dairy & Cheese
04 - 8 oz cream cheese, softened
05 - 1 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup grated mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)
# How To Make It:
01 - Preheat the oven to 350°F.
02 - In a medium bowl, beat together cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in minced garlic, chopped artichoke hearts, thawed spinach, mozzarella, and Parmesan cheeses. Season with salt, black pepper, and red pepper flakes if using. Mix thoroughly to combine.
04 - Pour the mixture into a 1-quart baking dish and spread evenly.
05 - Bake for 20 to 25 minutes until bubbling and lightly golden on top.
06 - Serve the dip warm alongside sliced baguette, tortilla chips, or vegetable sticks.
# Expert Advice:
01 -
- This dip feels like sharing a secret indulgence with a close friend, rich but surprisingly light.
- It quickly became a favorite because it so easily impresses without demanding hours in the kitchen.
02 -
- Remember to squeeze as much liquid as possible from the spinach to avoid a watery dip.
- Letting the dip rest for a few minutes after baking helps flavors meld and the temperature become just right for serving.
03 -
- Using softened cream cheese at room temperature is key for silky smooth texture with no lumps.
- The secret to the perfect bake is watching carefully in the last five minutes to achieve a lightly golden top without drying out.