Spinach Artichoke Dip Ultimate (Printable Version)
Warm, creamy blend of spinach and artichokes baked to golden perfection
# What You'll Need:
→ Dairy Base
01 - 8 oz cream cheese, softened
02 - ½ cup sour cream
03 - ½ cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
→ Vegetables
06 - 7 oz frozen chopped spinach, thawed and well-drained
07 - 14 oz canned artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced
→ Seasonings
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ¼ tsp crushed red pepper flakes (optional)
# Step-by-Step:
01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until completely smooth and creamy.
03 - Stir in mozzarella, Parmesan, drained spinach, chopped artichoke hearts, minced garlic, salt, black pepper, and red pepper flakes if using. Mix until evenly distributed.
04 - Transfer the mixture to a medium baking dish (approximately 8x8-inch) and spread evenly across the surface.
05 - Bake for 25 minutes, or until the dip is bubbly and lightly golden on top.
06 - Serve immediately with tortilla chips, sliced baguette, or fresh vegetable crudités.
# Expert Advice:
01 -
- The combination of creamy and tangy hits every comfort note at once
- It comes together faster than you can preheat your oven
- People literally hover around the pan waiting for that first bubbling bite
02 -
- Water in your spinach will make your dip separate and get watery so squeeze it harder than you think you need to
- The dip is done when it's bubbling around the edges and has some golden spots on top but it'll continue thickening as it cools slightly
03 -
- Use a baking dish with higher sides than you think you need because this dip likes to bubble up enthusiastically
- Room temperature ingredients combine more smoothly so don't rush the softening step