Creamy Spinach Artichoke (Printer-friendly)

Rich and creamy blend of spinach, artichokes, and cheeses baked to golden perfection for sharing.

# What You Need:

01 - 10 oz package frozen chopped spinach, thawed and squeezed dry

02 - 14 oz can artichoke hearts, drained and chopped

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

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

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 surface 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.

01 -

It comes together in under fifteen minutes of active prep, leaving you more time for guests
The combination of three cheeses creates layers of flavor that make people ask what the secret ingredient is
It travels beautifully if you are heading to a party and reheats without losing its creamy texture

02 -

Getting the spinach dry is the most critical step, and I have learned that wrapping it in a clean kitchen towel and twisting works better than paper towels
The dip continues to thicken as it cools slightly, so take it out of the oven when it still looks a tiny bit loose in the center

03 -

Sprinkle extra mozzarella on top during the last 5 minutes of baking for an impressive cheese crust
Try swapping half the mozzarella for gruyère if you want to elevate this for a fancier gathering