Spinach Artichoke Dip Ultimate (Printable)
Warm, creamy blend of spinach and artichokes baked until bubbly and golden. Ready in 40 minutes.
# What You'll Need:
→ Dairy Base
01 - 8 oz cream cheese, softened to room temperature
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 thoroughly drained
07 - 14 oz canned artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced
→ Seasonings
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes
# How to Make It:
01 - Preheat your oven to 375°F, positioning the rack in the center position for even heat distribution.
02 - In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat with a hand mixer or stir vigorously until completely smooth and no lumps remain.
03 - Add mozzarella, Parmesan, drained spinach, chopped artichokes, minced garlic, salt, black pepper, and red pepper flakes to the bowl. Mix thoroughly until all ingredients are evenly distributed throughout the creamy base.
04 - Spread the mixture evenly into an 8x8-inch baking dish or similar shallow dish, smoothing the top with a spatula.
05 - Bake for 25 minutes until the dip is bubbly around the edges and the top develops a light golden-brown color.
06 - Remove from oven and let cool for 5 minutes. Serve immediately with tortilla chips, sliced baguette, or fresh vegetable crudites.
# Expert Advice:
01 -
- The secret ratio of cream cheese to sour cream makes it impossibly creamy without being heavy
- People will ask you for the recipe before they even finish their first bite
02 -
- Water from the spinach will ruin the texture so squeeze it like you mean it
- The dip tastes infinitely better straight from the oven when it's at peak bubbly
03 -
- Room temperature ingredients mix together so much more easily
- Broil for the last two minutes if you want extra crispy golden edges