Creamy Spinach Artichoke Dip (Print View)

A smooth, cheesy blend of fresh spinach, artichokes, and cheeses baked to golden perfection.

# What You'll Need:

→ Vegetables

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

→ Dairy & Cheese

04 - 8 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)

→ To Serve

12 - 1 large baguette, sliced

# How to Make:

01 - Preheat the oven to 350°F.
02 - Heat a large skillet over medium heat. Add a splash of olive oil and sauté garlic for 1 minute until fragrant.
03 - Add spinach and cook, stirring, until wilted (about 2 minutes). Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth.
05 - Add mozzarella, Parmesan, chopped artichokes, cooked spinach, salt, pepper, and red pepper flakes. Stir well to combine.
06 - Transfer the mixture to an 8 x 8 inch baking dish. Smooth the top.
07 - Bake for 20–25 minutes, or until the dip is hot and bubbly with a lightly golden top.
08 - While the dip bakes, slice the baguette and toast lightly if desired.
09 - Serve the hot dip immediately with baguette slices.

# Expert Suggestions:

01 -
  • The combination of three creamy elements creates the most velvety texture without being heavy
  • Unlike restaurant versions, you control exactly how much garlic and heat goes in
  • It comes together faster than delivery would arrive and tastes infinitely better
02 -
  • Frozen spinach must be squeezed completely dry or your dip will turn watery and separate
  • Room temperature cream cheese combines seamlessly while cold cream cheese leaves you with stubborn lumps
  • The dip continues to thicken as it cools slightly, so serve it piping hot for the creamiest texture
03 -
  • Grate your own Parmesan instead of using pre grated for better melting and flavor
  • Use a wide shallow baking dish rather than a deep one for more bubbly surface area

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