Warm Spinach Artichoke Dip (Printable Format)

A creamy, warm blend of spinach, artichokes, cheeses with fresh vegetables for dipping.

# What You Need:

→ Dip

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 1/2 cups grated mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 7 oz frozen spinach, thawed and well-drained
07 - 1 can (14 oz) artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Crudités

12 - 2 carrots, cut into sticks
13 - 1 red bell pepper, sliced
14 - 1 yellow bell pepper, sliced
15 - 1 cucumber, sliced
16 - 3.5 oz cherry tomatoes
17 - 1 small bunch radishes, halved

# How-To Steps:

01 - Set oven temperature to 375°F (190°C).
02 - In a large bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in mozzarella, Parmesan, spinach, artichoke hearts, garlic, salt, black pepper, and crushed red pepper flakes if using.
04 - Spread mixture evenly into an 8-inch (20 cm) square baking dish.
05 - Bake for 20 to 25 minutes until the top is golden and bubbly.
06 - While baking, organize carrot sticks, bell peppers, cucumber slices, cherry tomatoes, and radishes on a serving platter.
07 - Serve the baked dip directly from the oven alongside the colorful crudités.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have tucked in the back of your fridge.
  • The crispy golden top hides a molten, creamy center that makes everyone fight over the last scoop.
  • You can prep the whole thing in advance and just slide it in the oven when guests arrive.
02 -
  • Squeeze the spinach until your hands hurt, then squeeze it one more time or you'll end up with a watery mess.
  • Don't overbake or the top will turn leathery, pull it as soon as the edges bubble and the center jiggles just slightly.
  • Let it cool for five minutes before serving so no one burns their tongue on molten cheese.
03 -
  • Use a shallow baking dish instead of a deep one so you get more of that coveted golden crust.
  • Grate your own cheeses from blocks, pre-shredded varieties have anti-caking agents that make the dip grainy.
  • Prep the dip mixture the night before and refrigerate it, then bake it fresh when guests arrive.

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