Creamy Spinach Artichoke Blend (Printable)

Velvety blend of spinach, artichokes, and cheeses baked to creamy perfection.

# What You Need:

→ Vegetables

01 - 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
02 - 1 (14 oz) can artichoke hearts, drained and chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - 1 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Flavorings & Seasonings

08 - 2 cloves garlic, minced
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)

# How-To Steps:

01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
03 - Stir in the Parmesan, mozzarella, garlic, salt, black pepper, and red pepper flakes.
04 - Fold in the spinach and chopped artichoke hearts until evenly distributed.
05 - Transfer the mixture to a 1-quart baking dish and smooth the top.
06 - Bake for 25 minutes, or until the dip is hot and bubbly with a lightly golden top.
07 - Serve warm with tortilla chips, pita bread, or vegetable crudités.

# Helpful Tips:

01 -
  • This dip brings restaurant quality appetizer vibes right into your living room without the fancy price tag
  • The combination of three cheeses creates that irresistible pull apart texture that makes gatherings memorable
02 -
  • Squeezing every drop of water from the thawed spinach is non negotiable
  • Letting the cream cheese soften completely prevents those tiny lumps that ruin the texture
03 -
  • Use a clean kitchen towel to squeeze the spinach, paper towels will tear apart
  • Let the dip rest for 5 minutes after baking, it sets up perfectly and stays hot longer

Return