Creamy Spinach Artichoke Dip (Printable Version)

Velvety blend of spinach, artichokes, and cheeses for warm, shareable appetizers.

# What You Need:

→ Vegetables

01 - 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
02 - 1 (14 oz) can artichoke hearts, drained and chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - 1 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Flavorings & Seasonings

08 - 2 cloves garlic, minced
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)

# How To Make It:

01 - Preheat your oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
03 - Stir in the Parmesan, mozzarella, garlic, salt, black pepper, and red pepper flakes until well combined.
04 - Fold in the spinach and chopped artichoke hearts until evenly distributed throughout the mixture.
05 - Transfer the mixture to a 1-quart baking dish and smooth the top evenly.
06 - Bake for 25 minutes, or until the dip is hot and bubbly with a lightly golden top.
07 - Serve warm with tortilla chips, pita bread, or vegetable crudités.

# Expert Suggestions:

01 -
  • It disappears faster than anything else on the table, guaranteed
  • The creamy, cheesy texture balances perfectly with the vegetables
  • You can assemble it ahead and bake when guests arrive
02 -
  • Waterlogged spinach is the enemy, so take time to squeeze it thoroughly
  • Let the dip rest for 5 minutes after baking before serving
  • The dip thickens as it cools slightly, making it easier to scoop
03 -
  • Use a potato ricer to squeeze spinach if you have one, it works better than paper towels
  • Grate your own Parmesan from a wedge instead of using pre-grated cheese

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