Spinach Artichoke Cheese Dip (Print Version)

Creamy blend of spinach, artichokes, and cheeses baked to golden perfection for a savory starter.

# 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 cup grated mozzarella cheese
06 - ½ cup grated Parmesan cheese
07 - ½ cup sour cream
08 - ¼ cup mayonnaise

→ Seasonings

09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
11 - ¼ tsp crushed red pepper flakes (optional)

# How to Make It:

01 - Preheat oven to 350°F (180°C).
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in the mozzarella, Parmesan, garlic, spinach, and artichokes. Mix until well combined.
04 - Season with salt, pepper, and red pepper flakes if using.
05 - Transfer the mixture to an 8-inch square baking dish or similar.
06 - Bake for 25 minutes, or until bubbling and golden on top.
07 - Let cool slightly before serving with bread, crackers, or fresh vegetables.

# Expert Hints:

01 -
  • The combination of cream cheese, sour cream, and mayo creates an irresistibly smooth base that practically melts in your mouth
  • You can prep everything ahead of time and just pop it in the oven when guests arrive, leaving you free to actually enjoy your own party
02 -
  • I once skipped squeezing the spinach thoroughly enough and ended up with a watery, separated mess that never properly set up
  • Serving this straight from the oven is ideal, but I've found it actually reheats beautifully the next day at 350°F for about 15 minutes
03 -
  • Use a potato ricer or clean kitchen towel to squeeze the spinach if you want to get every drop of moisture out efficiently
  • For parties, I prep everything the night before, store it in the baking dish covered in foil, then just pop it in the oven when guests arrive

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