Spinach and Artichoke Dip
Ingredients
- • 280 g frozen spinach, thawed and drained
- • 400 g artichoke hearts, drained and chopped
- • 225 g cream cheese, softened
- • 240 ml sour cream
- • 120 ml mayonnaise
- • 100 g parmesan cheese, grated
- • 200 g mozzarella cheese, shredded
- • 3 cloves garlic, minced
- • 1 tsp salt
- • 1/2 tsp black pepper
- • 1/4 tsp red pepper flakes
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
