Creamy Spinach Artichoke Dip (Printable version)

Lush blend of spinach, artichoke hearts, and cheeses baked to bubbly perfection, served warm with baguette slices.

# What You'll 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 Prepare:

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 advice:

01 -
  • The combination of three cheeses creates the most incredible velvety texture
  • It comes together in under 15 minutes of active prep time
  • Leftovers (if you somehow have them) reheat beautifully for lunch the next day
02 -
  • Don't skip squeezing the spinach dry - I've ruined batches by being lazy about this step
  • Let the dip rest 5 minutes after baking so it sets up slightly, or it'll be too runny
  • The top should have golden patches but watch closely after 20 minutes so it doesn't separate
03 -
  • Use freshly grated Parmesan from a wedge instead of the powdered stuff in a shaker
  • Let the cream cheese sit out for 30 minutes before mixing - it prevents lumpy texture

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