Creamy Spinach Artichoke Warm (Printable)

Luscious warm blend of tender spinach, artichokes, and creamy cheese, perfect for gatherings or cozy starters.

# What You'll Need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz frozen chopped spinach, thawed and squeezed dry
03 - 2 cloves garlic, minced

→ Dairy & Cheese

04 - 8 oz cream cheese, softened
05 - ½ cup sour cream
06 - ¼ cup mayonnaise
07 - 1 cup grated mozzarella cheese
08 - ½ cup grated Parmesan cheese

→ Seasonings

09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Set the oven temperature to 350°F (180°C).
02 - In a large mixing bowl, beat together cream cheese, sour cream, and mayonnaise until smooth and fully incorporated.
03 - Fold in chopped artichoke hearts, thawed spinach, minced garlic, mozzarella, and half of the Parmesan cheese.
04 - Add salt, black pepper, and crushed red pepper flakes if desired; stir thoroughly to combine.
05 - Spoon the mixture into a 1-quart baking dish, smoothing the surface; sprinkle with remaining Parmesan cheese.
06 - Bake for 20 to 25 minutes until bubbly and lightly golden on top.
07 - Present hot alongside tortilla chips, sliced baguette, or fresh vegetable sticks for dipping.

# Expert Advice:

01 -
  • It comes together in under ten minutes of actual hands-on work, so you can look impressively prepared without the stress.
  • The creamy base stays smooth and never gets grainy, even if you reheat it the next day.
  • Everyone assumes it's complicated, but it's really just stirring things in a bowl and letting the oven do the rest.
02 -
  • If you don't squeeze the spinach dry enough, the dip will be watery and won't hold its shape on a chip.
  • Softening the cream cheese completely before mixing prevents stubborn lumps that never quite blend in.
  • Don't skip tasting the mixture before baking, it's your only chance to adjust the seasoning.
03 -
  • Use a shallow baking dish instead of a deep one so you get more of that golden, crispy top surface.
  • If the dip starts to brown too quickly, tent it loosely with foil for the last few minutes of baking.
  • Leftovers reheat beautifully in the oven at a low temperature, just cover the dish with foil and warm it through.

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