Homemade Spinach Artichoke Dip
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 medium mixing bowl
- 1 Wooden spoon or spatula
- 1 fine-mesh strainer or colander
- 1 8x8-inch (or similar) baking dish
- 1 box grater (if shredding cheese)
- 1 Oven
Ingredients
- 240 gram cream cheese 8 ounces; softened
- 120 milliliter sour cream 1/2 cup
- 120 milliliter mayonnaise 1/2 cup
- 150 gram shredded mozzarella cheese 1 1/2 cups
- 50 gram grated Parmesan cheese 1/2 cup
- 280 gram frozen spinach 10 ounces; thawed and well-drained
- 400 gram canned artichoke hearts 14 ounces; drained and chopped
- 2 clove garlic minced
- 2 gram kosher salt 1/2 teaspoon
- 1 gram black pepper 1/4 teaspoon
- 1 gram red pepper flakes 1/4 teaspoon; optional
- 5 milliliter lemon juice 1 teaspoon; optional
Instructions
- Preheat the oven to 375°F (190°C).
- Thaw the frozen spinach completely and squeeze out as much excess water as possible using your hands or a clean kitchen towel.
- Drain the artichoke hearts well and roughly chop them into bite-size pieces.
- In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise and stir until smooth and well combined.
- Stir in the mozzarella cheese and Parmesan cheese until evenly distributed.
- Add the chopped artichokes, drained spinach, minced garlic, salt, black pepper, and red pepper flakes and mix until everything is well incorporated.
- Taste the mixture and add lemon juice if desired, adjusting salt and pepper as needed.
- Transfer the mixture to a lightly greased 8x8-inch baking dish and spread it into an even layer.
- Place the baking dish in the preheated oven and bake for 20–25 minutes, or until hot and bubbling around the edges and lightly golden on top.
- Remove the dish from the oven and let the dip rest for 5 minutes before serving.
Notes
For best results, drain the spinach extremely well to avoid a watery dip, and don’t overbake or the cheese can become greasy instead of creamy; you can assemble the dip ahead, refrigerate it covered for up to a day, then add a few extra minutes to the bake time when cooking from cold. Try varying cheeses (a bit of sharp cheddar or fontina works nicely), stirring in cooked bacon or shredded chicken for a heartier version, or topping with extra mozzarella and broiling for 1–2 minutes at the end for a more browned, bubbly crust. Serve it hot with tortilla chips, toasted baguette slices, pita chips, or fresh veggies, and keep the dip warm at parties by placing the baking dish over a very low warm setting or transferring it to a small slow cooker.
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