Spinach Artichoke Creamy Dip (Printable Version)

Savory dip with spinach, artichoke hearts, cream cheese, and melted mozzarella and Parmesan.

# What You Need:

→ Vegetables

01 - 10 oz frozen spinach, thawed and well-drained
02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - ½ cup sour cream
05 - ¼ cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a medium baking dish approximately 8 inches in diameter.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in spinach, artichoke hearts, Parmesan, mozzarella, minced garlic, salt, black pepper, and red pepper flakes if using. Stir until evenly mixed.
04 - Spread the mixture evenly in the prepared baking dish.
05 - Bake for 20 to 25 minutes, or until the top is lightly golden and the mixture is bubbling.
06 - Serve the dip hot with tortilla chips, crackers, or sliced baguette.

# Expert Advice:

01 -
  • It comes together in about ten minutes of actual work, then the oven does the heavy lifting while you relax.
  • This dip has a sneaky way of making vegetables taste like a treat instead of something you're supposed to eat.
  • It disappears fastest at parties, and people always ask if you made it from scratch.
02 -
  • Squeezing the spinach is non-negotiable—I once skipped this step thinking it wouldn't matter, and the dip turned out soupy and separated, which taught me that moisture is the enemy.
  • Don't skip the fold-in step and just stir everything together forcefully; gentle folding keeps the texture light and fluffy instead of dense and pasty.
03 -
  • Let your cream cheese sit on the counter for at least fifteen minutes before you start—it mixes into the other ingredients so much more smoothly when it's actually soft, not cold and chunky.
  • Watch the dip carefully in the last few minutes of baking; it can go from perfectly golden to slightly overdone very quickly, and slightly underbaked is always better because it keeps its creamy interior.
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