Cheesy Spinach Artichoke Dip (Printer-friendly)

Indulgent dip combining melted cheeses, spinach, and artichoke hearts for a flavorful treat.

# What You Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1/4 cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Vegetables

06 - 1 cup frozen chopped spinach, thawed and well-drained
07 - 14 oz canned or jarred artichoke hearts, drained and coarsely chopped
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Set the oven temperature to 350°F (180°C).
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in shredded mozzarella, grated Parmesan, spinach, artichoke hearts, and minced garlic until thoroughly mixed.
04 - Add salt, black pepper, and crushed red pepper flakes if desired; stir to combine evenly.
05 - Transfer the mixture into an 8x8 inch (20x20 cm) baking dish and spread uniformly.
06 - Bake for 25 minutes or until heated through, bubbling, and lightly golden on top.
07 - Remove from oven and allow to cool slightly before serving with preferred accompaniments.

# Expert Tips:

01 -
  • It tastes like you spent hours preparing, but it's genuinely simple enough for a weeknight appetizer
  • The combination of creamy cheeses and tangy artichokes hits that savory sweet spot that keeps people reaching back for more
  • You can prep it hours ahead and pop it in the oven right before guests arrive—no stress, all the credit
02 -
  • Draining your spinach properly is absolutely essential. Squeeze it until your hands hurt a little. Wet spinach ruins the texture and dilutes all those beautiful flavors.
  • Don't skip the sour cream thinking it's an extra. It's what prevents this from becoming a dense, one-note cream cheese bomb. It's the supporting actor that makes the whole cast shine.
03 -
  • Use freshly grated Parmesan if you possibly can. The stuff in the green can has anti-caking agents that prevent it from melting as smoothly, and you'll taste the difference.
  • Don't let the dip get too brown on top. If the edges are starting to look too dark before 25 minutes, cover loosely with foil for the remaining time. It should be golden and inviting, not charred.

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