Cheesy Spinach Artichoke (Printable Version)

Creamy blend of spinach, artichokes, and melted cheeses baked to golden perfection.

# What You Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Vegetables

06 - 1 cup frozen chopped spinach, thawed and squeezed dry
07 - 14 oz canned artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How-to Steps:

01 - Preheat oven to 375°F. Lightly grease a medium baking dish approximately 8x8 inches.
02 - In a large mixing bowl, blend softened cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth.
03 - Fold in thawed spinach, chopped artichoke hearts, minced garlic, salt, black pepper, and crushed red pepper flakes if using, mixing thoroughly.
04 - Spread the prepared mixture evenly into the greased baking dish.
05 - Bake for 20 to 25 minutes until the top is lightly golden and the dip is hot and bubbly.
06 - Serve immediately with tortilla chips, sliced baguette, or fresh vegetables.

# Expert Advice:

01 -
  • It comes together in fifteen minutes and tastes like you spent hours on it.
  • The warm, bubbling cheese is comforting in a way that makes people reach for another chip before they've finished the first.
  • It works for casual game nights or fancy gatherings without any fuss.
02 -
  • Squeezing the spinach dry is non-negotiable—I learned this the hard way when a watery dip separated in the dish.
  • Room-temperature cream cheese mixes smoothly, but cold cream cheese lumps and never fully incorporates.
  • The dip will continue cooking slightly after you pull it from the oven, so don't wait for it to look perfectly bubbly—stop at lightly golden.
03 -
  • Let all your dairy ingredients sit at room temperature for ten minutes before mixing so they blend into a smooth, lump-free base.
  • Don't skip the step of squeezing the spinach dry and mincing the garlic fine—these two small things are what separate a muddy dip from a vibrant one.
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