Creamy Spinach Artichoke Dip

# What You’ll Need:

→ Vegetables

01 - 1 can (14 oz) artichoke hearts, drained and chopped

02 - 5 oz fresh spinach, chopped, or 1 cup frozen spinach thawed and squeezed dry

03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened

05 - 1 cup shredded mozzarella cheese

06 - 1/2 cup grated Parmesan cheese

07 - 1/2 cup sour cream

08 - 1/4 cup mayonnaise

→ 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 - Heat oven to 375°F

02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Allow to cool, then squeeze out excess moisture and chop finely

03 - In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth and fully incorporated

04 - Fold in chopped artichoke hearts, prepared spinach, minced garlic, shredded mozzarella, grated Parmesan, salt, black pepper, and red pepper flakes if desired. Mix until evenly combined

05 - Pour mixture into a 1-quart baking dish and spread evenly across the surface

06 - Bake for 20 to 25 minutes until the mixture is bubbly and the top is golden brown

07 - Remove from oven and let cool for 5 minutes. Serve warm with tortilla chips, bread slices, or fresh vegetable sticks

# Expert Suggestions:

01 -

It takes less than an hour start to finish, but tastes like you labored over it all day.
The creamy, cheesy base gets those crispy golden edges in the oven that everyone fights over.
You can prep it the night before and just slide it in the oven when guests arrive.
It works with crackers, bread, veggies, or honestly even a spoon if no one's looking.

02 -

If you skip squeezing the spinach dry, you'll end up with a watery mess instead of a thick, scoopable dip.
Softening the cream cheese before mixing saves you from lumps and a sore wrist.
Don't overbake it or the edges will turn rubbery, pull it out as soon as the top is golden and bubbling.

03 -