Creamy Spinach Artichoke Cheese (Print)
A rich, cheesy blend featuring spinach, artichokes, and a creamy cheese mix, ideal for gatherings.
# What You Need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
→ Vegetables
06 - 5 oz frozen chopped spinach, thawed and well-drained
07 - 1 cup canned or jarred artichoke hearts, drained and chopped
08 - 2 garlic cloves, minced
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - 1/4 teaspoon onion powder
# How to Make:
01 - Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish or a dish of similar size.
02 - In a large mixing bowl, beat together softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
03 - Stir in shredded mozzarella, grated Parmesan, thawed spinach, chopped artichoke hearts, minced garlic, salt, black pepper, red pepper flakes if using, and onion powder until fully incorporated.
04 - Spread the mixture evenly into the prepared baking dish.
05 - Bake for 20 to 25 minutes until the dip is hot, bubbly, and slightly golden on top.
06 - Serve warm accompanied by tortilla chips, sliced baguette, crackers, or fresh vegetables.
# Expert Advice:
01 -
- It comes together in minutes but tastes like you spent hours in the kitchen
- That perfect balance of creamy and cheesy without ever feeling heavy
- Universally loved, the kind of dish that disappears before anything else on the table
02 -
- The drained spinach thing isn't just a suggestion. Wet spinach makes weeping dip that separates. Press it hard in that towel.
- Cold ingredients take longer to heat through and brown. Softening the cream cheese and draining everything well cuts your baking time significantly.
- This dip actually tastes better the next day after the flavors have become friends with each other. If you make it ahead, reheat gently in a 160°C oven for about 10 minutes.
03 -
- Room temperature cream cheese is not optional. Cold cream cheese will not blend smoothly and you'll end up with a lumpy dip. Give it 20 minutes on the counter before you start.
- The two tablespoon Parmesan sprinkle on top before baking isn't just decoration. It browns beautifully and adds a salty, crispy dimension to the first spoonful.