Creamy Spinach and Artichoke Dip (Printable)
Warm, cheesy blend of spinach and artichokes. Ideal for parties and gatherings.
# What You'll Need:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz fresh baby spinach (or 10 oz frozen spinach, thawed and drained)
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 ground black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)
# Steps:
01 - Preheat oven to 375°F.
02 - In a medium skillet over medium heat, add the spinach (if using fresh) and cook until wilted, about 2–3 minutes. Remove from heat and roughly chop. If using frozen spinach, ensure it is thoroughly thawed and squeezed dry.
03 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth.
04 - Stir in mozzarella, Parmesan, garlic, chopped artichokes, and spinach. Season with salt, black pepper, and red pepper flakes (if using). Mix until well combined.
05 - Transfer the mixture to a 1-quart baking dish and smooth the top.
06 - Bake for 20–25 minutes, or until hot and bubbling, and the top is lightly golden.
07 - Let cool for 5 minutes before serving. Serve warm with tortilla chips, sliced baguette, or vegetable sticks.
# Expert Tips:
01 -
- It brings people together faster than anything else I know.
- The combination of tangy artichokes and rich cream is simply irresistible.
02 -
- Water is the enemy here, so make sure your spinach is incredibly dry before mixing.
- The dip needs to rest slightly so the cheese firms up enough to scoop properly.
03 -
- A squeeze of fresh lemon juice right before baking brightens up the entire dish.
- Serve it in a bread bowl for a rustic presentation that eats the container too.