Spinach and Artichoke Dip
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Squeeze the thawed spinach in a clean kitchen towel or paper towels to remove as much excess moisture as possible. This is crucial for preventing a watery dip.
- 3
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended.
- 4
Add the minced garlic, salt, black pepper, and red pepper flakes to the cream cheese mixture. Stir well to incorporate.
- 5
Fold in the drained spinach, chopped artichoke hearts, half of the mozzarella cheese (100g/1 cup), and half of the parmesan cheese (50g/1/2 cup). Mix until everything is evenly distributed.
- 6
Transfer the mixture to a 9-inch baking dish or oven-safe skillet, spreading it evenly.
- 7
Top with the remaining mozzarella and parmesan cheese, creating an even layer across the top.
- 8
Bake for 20-25 minutes, until the dip is hot and bubbly, and the cheese on top is melted and golden brown.
- 9
For extra color, broil for 1-2 minutes at the end, watching carefully to prevent burning.
- 10
Remove from oven and let cool for 5 minutes before serving with tortilla chips, pita bread, crackers, or sliced baguette.
Chef's Note
"This crowd-pleasing dip comes together in minutes and tastes even better than restaurant versions—serve it hot with toasted baguette slices or tortilla chips, and watch it disappear at your next gathering."
