Spinach Artichoke Dip (Oven)
Equipment
- 1 medium mixing bowl
- 1 whisk or mixing spoon
- 1 Cutting board
- 1 Chef's knife
- 1 9-inch (or similar) oven-safe baking dish
- 1 Rubber spatula
- 1 Oven
Ingredients
- 225 gram cream cheese softened
- 120 gram sour cream
- 60 gram mayonnaise
- 150 gram frozen chopped spinach thawed and well-drained
- 200 gram canned artichoke hearts drained and chopped
- 120 gram shredded mozzarella cheese
- 60 gram grated Parmesan cheese
- 2 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 190°C (375°F).
- Add the softened cream cheese, sour cream, and mayonnaise to the mixing bowl and stir until smooth and well combined.
- Squeeze as much excess water as possible from the thawed spinach, then add it to the bowl.
- Add the chopped artichoke hearts, mozzarella, Parmesan, minced garlic, salt, black pepper, and red pepper flakes (if using) to the bowl.
- Mix everything together until the ingredients are evenly distributed.
- Transfer the mixture into the baking dish and smooth the top with a spatula.
- Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the dip is 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, make sure the spinach is very well-drained to avoid a watery dip, and taste the mixture before baking to adjust salt, pepper, or heat to your liking; you can prepare the dip up to a day in advance and refrigerate it (adding a few extra minutes to the bake time from cold), and feel free to customize by topping with extra mozzarella or Parmesan for a more browned crust or by stirring in additions like finely chopped green onions, cooked bacon bits, or a squeeze of lemon for brightness.
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