Creamy Spinach Artichoke Dip (Printable)
Lush spinach and artichoke meld in a creamy, cheesy base ideal for warm, savory bites.
# What You'll Need:
→ Vegetables
01 - 1 (10 oz) package frozen chopped spinach, thawed and well-drained
02 - 1 (14 oz) can artichoke hearts, drained and chopped
→ Dairy
03 - 1 cup cream cheese, softened
04 - 1/2 cup sour cream
05 - 1/4 cup mayonnaise
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
→ Seasonings
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in the mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes if using.
04 - Fold in the chopped spinach and artichoke hearts until well mixed.
05 - Spread the mixture evenly into a 1.5-quart baking dish.
06 - Bake for 25 minutes, or until hot and bubbly and the top is lightly golden.
07 - Remove from the oven and let cool for 5 minutes before serving. Serve warm with toasted bread, crackers, or fresh vegetables.
# Expert Tips:
01 -
- Its the ultimate comfort food that makes everyone feel instantly at home
- The combination of creamy, tangy, and savory flavors is completely addictive
02 -
- Squeezing every last drop of water from the thawed spinach is the difference between creamy and watery dip
- Room temperature cream cheese blends infinitely better than cold straight from the fridge
03 -
- Broil the dip for the last two minutes if you want an extra golden cheesy top
- Use freshly grated Parmesan instead of the pre grated stuff in the tub