Creamy Spinach Artichoke Blend (Printable Version)
Velvety dip with spinach, artichokes, and cheeses baked until golden and bubbly.
# What You'll Need:
→ Vegetables
01 - 1 can (14 oz) artichoke hearts, drained and chopped
02 - 7 oz frozen spinach, thawed and thoroughly drained
03 - 2 cloves garlic, minced
→ Dairy & Cheese
04 - 8 oz cream cheese, softened
05 - 1 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup grated mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - Set the oven to 350°F and prepare for baking.
02 - In a medium bowl, beat together cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in garlic, artichoke hearts, spinach, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using; mix evenly.
04 - Transfer the mixture into a 1-quart baking dish and spread uniformly.
05 - Bake for 20 to 25 minutes until the surface is bubbly and lightly browned.
06 - Present warm with sliced baguette, tortilla chips, or vegetable sticks.
# Expert Insights:
01 -
- It's that perfect blend of rich and tangy that feels like a delicious little secret just between us
- The creamy texture makes it irresistible, and it's quick enough to whip up when guests arrive unexpectedly
02 -
- Draining the spinach and artichokes properly is key; too much moisture will make the dip runny instead of creamy
- Letting the dip rest a few minutes after baking lets the flavors meld and prevents mouth burns
03 -
- Softening the cream cheese to room temperature before mixing helps avoid lumps and ensures smooth dip
- Baking until just bubbly keeps the dip creamy instead of drying it out