Artichoke Dip
Equipment
- 1 Mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 Measuring spoons set
- 1 Rubber spatula
- 1 8x8 inch baking dish
- 1 Oven
Ingredients
- 400 gram canned artichoke hearts drained and chopped
- 120 gram frozen spinach thawed and squeezed dry
- 240 gram cream cheese softened
- 120 gram sour cream
- 60 gram mayonnaise
- 120 gram grated Parmesan cheese
- 120 gram shredded mozzarella cheese
- 2 clove garlic minced
- 2 gram salt
- 1 gram ground black pepper
- 1 gram red pepper flakes optional
Instructions
- Preheat the oven to 375°F (190°C).
- Chop the drained artichoke hearts on the cutting board into small pieces.
- Squeeze the thawed spinach very dry and roughly chop it.
- Add cream cheese, sour cream, and mayonnaise to the mixing bowl and stir until smooth.
- Stir in Parmesan, mozzarella, garlic, salt, black pepper, and red pepper flakes until evenly combined.
- Fold the chopped artichokes and spinach into the cheese mixture with the rubber spatula.
- Transfer the mixture to the baking dish and spread it into an even layer.
- Place the baking dish in the oven and bake for 18–20 minutes, until hot and bubbling around the edges.
- Remove the dish from the oven and let the dip rest for 5 minutes before serving.
Notes
For best results, ensure the spinach is thoroughly drained to avoid a watery dip, and let the cream cheese soften at room temperature for easier mixing and a creamier texture. You can customize flavor by adding chopped jalapeños, a squeeze of lemon, or extra garlic to taste, and finish the dip under the broiler for 1–2 minutes if you like a browned, bubbly top. Serve with toasted baguette slices, tortilla chips, or fresh vegetable sticks and keep the dip warm on a low-heat setting if serving for an extended time at parties.
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