Spinach Artichoke Dip Recipe
A hot baked spinach artichoke dip recipe with cream cheese, sour cream, Parmesan, mozzarella or Monterey Jack, squeezed-dry spinach, and well-drained artichokes. It bakes until bubbly and rests briefly so the dip stays creamy, thick, and not watery.
Ingredients
Instructions
Heat the oven to 375°F / 190°C. Lightly grease a 1 1/2- to 2-quart glass or ceramic baking dish, or an 8x8-inch baking dish.
Thaw the spinach completely, then squeeze it very dry in a clean kitchen towel, cheesecloth, or several layers of paper towel.
Drain the artichoke hearts, pat them dry, and chop them into bite-size pieces.
In a large mixing bowl, stir together the softened cream cheese, sour cream, mayonnaise, garlic, lemon zest or juice, black pepper, and optional red pepper flakes or hot sauce until mostly smooth.
Fold in 1/2 cup Parmesan and 1 cup mozzarella or Monterey Jack, saving the remaining cheese for topping. Fold in the squeezed spinach and chopped artichokes until evenly distributed.
Taste the mixture before baking and add salt only if needed, since Parmesan and artichokes can already be salty.
Spread the mixture into the prepared baking dish. Top with the remaining Parmesan and mozzarella or Monterey Jack. Bake for 22–28 minutes, until the dip bubbles at the edges and the top is lightly golden.
For a more browned top, broil for 1–2 minutes at the end, watching closely.
Rest for 5 minutes before serving warm with sturdy chips, crackers, crostini, pita, or vegetables.
