Creamy Spinach Artichoke Dip (Printable)
A warm, cheesy blend of spinach and artichokes paired 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 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
# How-To Steps:
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 an 8 x 8 inch baking dish. 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 -
- It comes together faster than you can argue over which movie to watch
- The combination of creaminess and tangy artichokes is absolutely addictive
02 -
- Frozen spinach works but squeeze it dry until your hands hurt
- Overbaking is better than underbaking, you want those gorgeous golden spots
03 -
- Room temperature ingredients blend together so much easier
- Make it a day ahead, bake it right before serving for minimal stress