Creamy Spinach Artichoke Dip
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 medium mixing bowl
- 1 whisk or mixing spoon
- 1 9x9-inch baking dish (or similar 1.5–2 quart dish)
- 1 measuring cup set
- 1 measuring spoon set
- 1 Oven
Ingredients
- 225 gram cream cheese softened
- 120 gram sour cream
- 120 gram mayonnaise
- 120 gram grated Parmesan cheese
- 120 gram shredded mozzarella cheese divided
- 400 gram canned artichoke hearts drained and chopped
- 225 gram frozen chopped spinach thawed and well-drained
- 2 clove garlic minced
- 2 gram salt
- 1 gram black pepper ground
- 1 gram red pepper flakes optional
Instructions
- Preheat the oven to 190°C (375°F).
- Squeeze as much excess water as possible from the thawed spinach using your hands or a clean kitchen towel.
- In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the grated Parmesan cheese and 80 g of the shredded mozzarella cheese.
- Add the chopped artichoke hearts, drained spinach, minced garlic, salt, black pepper, and red pepper flakes, then mix until evenly combined.
- Transfer the mixture to the baking dish and spread it into an even layer.
- Sprinkle the remaining 40 g of shredded mozzarella cheese evenly over the top.
- Bake for 18–20 minutes, or until hot and bubbling around the edges and the top is lightly golden.
- Remove from the oven and let the dip rest for 5 minutes before serving.
Notes
For best results, make sure the spinach is very well-drained to avoid a watery dip, and always soften the cream cheese so it mixes smoothly without lumps. You can prepare the mixture up to a day ahead, cover, and refrigerate, then bake just before serving, adding a few extra minutes to the bake time if it’s going into the oven cold. Adjust the richness by swapping some mayonnaise for extra sour cream for a tangier flavor, or add more red pepper flakes, a pinch of smoked paprika, or a handful of extra mozzarella on top for a spicier, cheesier finish. Serve hot with tortilla chips, sliced baguette, pita chips, or cut vegetables, and keep the dip warm on a low-heat setting if serving for a long gathering.
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