Cheesy Spinach Artichoke Dip (Printer-friendly)

Creamy spinach and artichoke dip with a golden top, paired with toasted baguette slices for sharing.

# What You’ll Need:

→ Vegetables

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

→ Dairy & Cheese

04 - 8 oz cream cheese, softened
05 - ½ cup sour cream
06 - ½ 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)

→ For Serving

12 - 1 baguette, sliced
13 - 2 tablespoons olive oil

# How to Make It:

01 - Heat the oven to 375°F.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Mix in mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes if using.
04 - Fold chopped spinach and artichoke hearts into the cheese mixture evenly.
05 - Transfer the dip into a medium oven-safe baking dish and spread evenly.
06 - Bake for 20 to 25 minutes until bubbling and golden on top.
07 - Place baguette slices on a baking sheet and brush both sides lightly with olive oil.
08 - Toast in the oven for 7 to 10 minutes, turning once, until golden and crisp.
09 - Serve the hot dip immediately alongside toasted baguette slices.

# Expert Tips:

01 -
  • It comes together in 15 minutes of prep and tastes like you spent hours planning.
  • The warm, creamy center with crispy golden baguette is that rare dip that feels both indulgent and light.
  • People always ask for the recipe, and you get to keep the secret that it's ridiculously easy.
02 -
  • Squeeze your thawed spinach until your hands hurt—wet spinach is the enemy of a creamy dip texture.
  • Don't skip softening the cream cheese first; hard cream cheese will stay in chunks no matter how much you stir.
  • The dip continues to cook slightly as it sits, so pull it out when it looks just barely set in the center, not completely firm.
03 -
  • Toast your baguette on a separate rack while the dip bakes so they both finish at the same time with no oven juggling.
  • Let the dip cool for two minutes before serving—that first bite when it's perfectly warm, not molten, is when the flavors shine.

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