Creamy Spinach Artichoke Dip (Printable View)
Luscious, crowd-pleasing dip with tender spinach, tangy artichokes, and creamy cheese blend, ideal for parties.
# What You’ll Need:
→ Vegetables
01 - 10 ounces frozen chopped spinach, thawed and thoroughly drained
02 - 14 ounces canned artichoke hearts, drained and chopped
→ Dairy
03 - 8 ounces cream cheese, softened
04 - 1 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
→ Aromatics & Seasonings
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# Cooking Steps:
01 - Preheat your oven to 375°F.
02 - In a spacious mixing bowl, thoroughly combine the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and lump-free.
03 - Add the well-drained spinach, chopped artichokes, minced garlic, both mozzarella and Parmesan cheeses, salt, pepper, and optional red pepper flakes to the cream cheese mixture. Stir gently until all components are evenly distributed.
04 - Carefully transfer the prepared dip mixture into a 1-quart baking dish and spread it into an even layer.
05 - Bake for 20 to 25 minutes, or until the dip is heated through, visibly bubbling, and its surface achieves a light golden hue.
06 - Allow the baked dip to cool for 5 minutes before serving. Present it warm with your preferred accompaniments such as tortilla chips, toasted baguette slices, or fresh vegetable sticks.
# Expert Tips:
01 -
- You'll adore how effortlessly this dip comes together, transforming simple ingredients into pure comfort food magic.
- It's an absolute crowd-pleaser every single time, making you look like a culinary genius with minimal fuss.
02 -
- The single most important step for a stellar dip is draining the spinach *excessively*—watery dip is a sad dip.
- Always soften your cream cheese to room temperature; it prevents lumps and ensures a silky, smooth texture.
03 -
- For an even richer, slightly smoky flavor, try adding a sprinkle of smoked paprika to the cheese mixture.
- To get that perfectly golden, bubbly top every time, you can finish it under the broiler for a minute or two, but keep a close eye on it so it doesn't burn!