Name: Spinach Artichoke Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 8 oz Cream cheese, softened; 1/4 cup Sour cream; 1/4 cup Mayonnaise; 3 cloves Garlic, minced; 1/2 cup Freshly grated Parmesan cheese; 1 cup Shredded Mozzarella cheese; 10 oz Frozen chopped spinach, thawed and squeezed dry; 14 oz Canned artichoke hearts, drained and chopped; 1/4 tsp Red pepper flakes

"This luxuriously creamy Spinach Artichoke Dip combines tender artichoke hearts and nutrient-rich spinach in a decadent three-cheese blend. Baked until golden and bubbly, it is the quintessential crowd-pleasing appetizer that pairs perfectly with toasted baguette or crisp tortilla chips."

1 Ingredients

Qty	Item
8 oz 225 g	Cream cheese, softened
1/4 cup 60 ml	Sour cream
1/4 cup 60 ml	Mayonnaise
3 cloves 15 g	Garlic, minced
1/2 cup 50 g	Freshly grated Parmesan cheese
1 cup 115 g	Shredded Mozzarella cheese
10 oz 285 g	Frozen chopped spinach, thawed and squeezed dry
14 oz 400 g	Canned artichoke hearts, drained and chopped
1/4 tsp 1 g	Red pepper flakes

2 Instructions

Step 1. Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or oven-safe skillet.

Step 2. Ensure the spinach is completely dry by squeezing it through a kitchen towel or fine-mesh sieve to remove all excess water.

Step 3. In a medium mixing bowl, beat the softened cream cheese, sour cream, mayonnaise, minced garlic, and red pepper flakes together until smooth and well combined.

Step 4. Fold in the chopped artichoke hearts, the squeezed spinach, all of the Parmesan cheese, and half of the Mozzarella cheese.

Step 5. Spread the mixture evenly into the prepared baking dish and top with the remaining Mozzarella cheese.

Step 6. Bake for 20-25 minutes, or until the cheese is melted and the dip is hot and bubbling around the edges.

Step 7. For a golden top, broil on high for 1-2 minutes at the end of the cooking time, watching closely to prevent burning.

Step 8. Serve immediately with your choice of bread, crackers, or vegetables.

·
The secret to a non-watery dip is squeezing the spinach until it is bone-dry.
·
Use full-fat cream cheese and sour cream for the richest, most velvety texture.
·
If you prefer a smokier flavor, substitute half of the Mozzarella with smoked Provolone or Gouda.
·
Add a teaspoon of lemon juice to the mix to brighten the flavors and cut through the richness of the cheese.

? Frequently Asked Questions

Can I make this dip ahead of time?

Yes! You can assemble the dip in the baking dish, cover it tightly, and refrigerate for up to 24 hours. Just add 5-10 minutes to the baking time if cooking straight from the fridge.

Can I use fresh spinach instead of frozen?

Yes, but you will need to sauté about 1 pound of fresh spinach until wilted, let it cool, and then squeeze out all the moisture before adding it to the dip.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm or in the microwave in 30-second intervals.

Can this dip be frozen?

Freezing is not recommended as the dairy components (sour cream and mayo) can separate and become grainy once thawed and reheated.

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