Creamy Spinach Artichoke Dip (Print Page)

Luscious creamy spinach and artichoke blend baked golden and served warm with crusty baguette slices.

# What You Need:

→ Vegetables

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

→ Dairy & Cheese

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)

→ To Serve

12 - 1 large baguette, sliced

# Directions:

01 - Preheat the oven to 350°F.
02 - Heat a large skillet over medium heat. Add a splash of olive oil and sauté garlic for 1 minute until fragrant.
03 - Add spinach and cook, stirring, until wilted (about 2 minutes). Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth.
05 - Add mozzarella, Parmesan, chopped artichokes, cooked spinach, salt, pepper, and red pepper flakes. Stir well to combine.
06 - Transfer the mixture to a baking dish (about 8 x 8 inch). Smooth the top.
07 - Bake for 20–25 minutes, or until the dip is hot and bubbly with a lightly golden top.
08 - While the dip bakes, slice the baguette and toast lightly if desired.
09 - Serve the hot dip immediately with baguette slices.

# Expert Tips:

01 -
  • The combination of three cheeses creates the most incredible velvety texture that coats every single piece of spinach and artichoke
  • It comes together in just 15 minutes of prep time but tastes like something you worked on for hours
02 -
  • Water is the enemy here, so squeeze your spinach like you mean it, and drain those artichoke hearts thoroughly or the dip will separate
  • This dip thickens as it cools, so serve it piping hot from the oven for that perfect dippable consistency
03 -
  • Add 2 tablespoons of finely chopped green onions right before baking for a fresh bite that cuts through all the richness
  • A squeeze of fresh lemon juice just before serving brightens everything and makes the flavors pop

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