Cheesy Spinach Artichoke Dip (Print version)
Creamy spinach and artichokes with melted cheeses, baked to golden perfection and served warm.
# Ingredient List:
→ 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
06 - 1 cup shredded cheddar cheese
→ Vegetables
07 - 9 oz frozen chopped spinach, thawed and drained
08 - 14 oz canned artichoke hearts, drained and chopped
09 - 2 garlic cloves, minced
→ Spices & Seasonings
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional)
→ For Serving
13 - 7 oz tortilla chips
# How To Make It:
01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, blend softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
03 - Incorporate shredded mozzarella, grated parmesan, and shredded cheddar cheese into the mixture, reserving ¼ cup mozzarella and 2 tablespoons parmesan for topping.
04 - Fold in the well-drained spinach, chopped artichoke hearts, and minced garlic. Season with sea salt, black pepper, and optional crushed red pepper flakes. Mix thoroughly.
05 - Transfer the prepared mixture into a 1.5-quart baking dish, smoothing the surface evenly. Sprinkle reserved mozzarella and parmesan cheeses on top.
06 - Bake for 20 to 25 minutes until the dip is bubbly and the top attains a golden-brown hue.
07 - Allow to cool for 5 minutes, then serve warm alongside tortilla chips.
# Expert Advice:
01 -
- It looks restaurant-quality but takes just 40 minutes from start to hot, bubbly perfection.
- The three-cheese blend creates this incredible depth of flavor that somehow feels both indulgent and not heavy.
- You can make it ahead and reheat it, which means less stress when guests arrive.
02 -
- Drain your spinach like your life depends on it, because water is the enemy of a silky dip.
- Don't skip the cooling time, or your dip will be too loose and runny on the first scoop.
03 -
- Room temperature cream cheese mixes smoothly without lumps, so take it out of the fridge while you gather your other ingredients.
- Reserve those extra cheese pieces and sprinkle them on top just before baking so they get gorgeously golden and create pockets of extra melted goodness.