Cheesy Spinach and Artichoke Dip (Printer-friendly)

A warm, creamy dip loaded with spinach and artichoke hearts, finished with melted cheese and served with toasted baguette slices.

# What You Need:

→ Vegetables

01 - 14 oz canned artichoke hearts, drained and chopped
02 - 5 oz frozen chopped spinach, thawed and squeezed dry
03 - 2 garlic cloves, minced

→ Dairy & Cheese

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

→ Seasonings

09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes

→ For Serving

12 - 1 baguette, sliced
13 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat 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 mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes.
04 - Fold in chopped spinach and artichoke hearts until evenly distributed.
05 - Transfer mixture to a medium oven-safe baking dish and spread evenly.
06 - Bake for 20–25 minutes, until the dip is hot and bubbling with a golden top.
07 - While the dip bakes, arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil.
08 - Toast baguette slices in the oven for 7–10 minutes, turning once, until golden and crisp.
09 - Serve the hot dip immediately with toasted baguette slices.

# Expert Tips:

01 -
  • The combination of three different cheeses creates layers of flavor that store-bought versions never quite capture.
  • You can prepare it hours ahead and just pop it in the oven when guests arrive, giving you those precious extra minutes to actually enjoy your own party.
02 -
  • If your spinach isnt completely dry, press it between paper towels or clean kitchen towels one more time before adding it to the mix.
  • Baking in a wider, shallower dish rather than a deep one gives you more of that coveted crispy top surface area that everyone loves.
03 -
  • For an extra-special presentation, hollow out a round sourdough loaf, bake the dip inside it, and serve with the torn bread plus baguette slices.
  • A splash of dry white wine added to the mixture brings a subtle acidity that cuts through the richness and elevates the whole dish.

Return