Cheesy Spinach Artichoke Dip (Printer-friendly)
Creamy spinach, artichokes, and cheeses baked until golden, served warm with crunchy tortilla chips.
# What You’ll 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
06 - 1 cup shredded cheddar cheese
→ Vegetables
07 - 9 oz frozen chopped spinach, thawed and drained
08 - 14 oz canned artichoke hearts, drained and chopped
09 - 2 garlic cloves, minced
→ Spices & Seasonings
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp crushed red pepper flakes (optional)
→ For Serving
13 - 7 oz tortilla chips
# How to Make It:
01 - Set the oven to 375°F (190°C) to prepare for baking.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and creamy.
03 - Incorporate mozzarella, parmesan, and cheddar cheeses, reserving 1/4 cup mozzarella and 2 tablespoons parmesan for topping.
04 - Fold in the well-drained spinach, chopped artichoke hearts, and minced garlic. Season with salt, black pepper, and crushed red pepper flakes if desired. Stir thoroughly.
05 - Transfer the mixture into a 1.5-quart baking dish, smooth the surface, and sprinkle reserved cheeses evenly on top.
06 - Bake for 20 to 25 minutes until the mixture is bubbly and the top achieves a golden-brown crust.
07 - Allow to cool for 5 minutes before serving warm alongside tortilla chips.
# Expert Tips:
01 -
- It comes together in under 40 minutes and tastes like you spent hours on it.
- The creamy texture and melted cheese layers keep people coming back for more.
- It's vegetarian-friendly and elegant enough for company but casual enough for game night.
02 -
- Drain that spinach obsessively—excess moisture is the enemy of creamy dips and will make it weepy and separated.
- Don't skip the cooling time; those 5 minutes let the dip set so it actually clings to your chip instead of running off.
03 -
- Shred your own cheese from a block instead of using pre-shredded—it melts smoother and creamier without the anti-caking agents getting in the way.
- Let your cream cheese sit at room temperature for 30 minutes before mixing so it combines smoothly without lumps ruining your texture.