Creamy Spinach Artichoke Blend (Printer-friendly)

Luscious spinach and artichoke mix with creamy cheeses, baked until golden and bubbling.

# What You Need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and roughly chopped
02 - 5 oz frozen spinach, thawed and squeezed dry
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp freshly 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 bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and fully incorporated.
03 - Stir in the minced garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes until well blended.
04 - Fold in the chopped artichoke hearts and spinach until evenly distributed throughout the mixture.
05 - Transfer the mixture to a 1-quart baking dish and spread evenly across the surface.
06 - Bake for 20 to 25 minutes, until hot and bubbling with a golden brown top.
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 -
  • The way the cheeses create this incredible stretchy pull when you scoop it up
  • It magically disappears faster than any other appetizer Ive ever served
  • Actually comes together in about fifteen minutes of hands on time
02 -
  • Squeezing every bit of water out of the spinach is the most critical step, watery dip ruins everything
  • Room temperature cream cheese mixes so much better and prevents lumps in your final dip
  • The dip continues to thicken slightly as it cools, so do not worry if it seems a bit loose right out of the oven
03 -
  • Broil for the last 2 minutes if you want extra crispy, bubbly cheese on top
  • Use a shallow baking dish for more surface area and golden edges

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