Creamy Spinach Artichoke Dip (Print version)

Velvety blend of spinach and artichoke hearts in a baked creamy cheese base served warm.

# What you need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz fresh spinach, roughly chopped (or 1 cup 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 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Set the oven temperature to 375°F.
02 - Heat a splash of olive oil in a medium skillet over medium heat. Sauté the minced garlic for 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and homogenous.
04 - Gently fold in the sautéed spinach, chopped artichoke hearts, mozzarella, Parmesan, salt, pepper, and optional red pepper flakes until evenly distributed.
05 - Spread the mixture evenly into a 1-quart baking dish.
06 - Bake for 20 to 25 minutes, or until the dip is hot and bubbling with a lightly golden top.
07 - Serve warm accompanied by tortilla chips, sliced baguette, or vegetable sticks.

# Expert advice:

01 -
  • It comes together in under 40 minutes and tastes like you fussed for hours.
  • People genuinely fight over the last spoonful, which never gets old.
  • You can make it ahead, refrigerate it, and bake when guests arrive.
02 -
  • Moisture is the real enemy—squeeze your frozen spinach like your life depends on it, and drain those artichokes completely.
  • Don't skip sautéing the garlic; it transforms from sharp and raw to sweet and mellow, and that difference tastes like the dip was made with care.
03 -
  • Use a hot baking dish if you have one; it helps the dip heat through evenly and get that golden top faster.
  • The dip continues cooking for a minute or two after you pull it from the oven, so pull it out when it's just barely bubbling at the edges, not when it looks completely done.

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