Classic Spinach Artichoke Dip

Ingredients

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz can artichoke hearts, drained and chopped
• 8 oz cream cheese, softened to room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 loaf baguette, sliced, for serving

Instructions

1. Preheat your oven to 375 F and lightly grease a 9-inch round or square baking dish with butter or nonstick spray.
2. Place the thawed spinach in a clean kitchen towel or paper towels and squeeze hard over the sink until no more liquid comes out; this step is critical because wet spinach makes the dip watery instead of creamy.
3. In a large bowl, beat the softened cream cheese with a spatula or hand mixer until smooth and free of lumps, about 1 minute.
4. Add the sour cream and mayonnaise to the cream cheese and stir until fully combined and smooth.
5. Fold in the squeezed spinach, chopped artichoke hearts, minced garlic, red pepper flakes, salt, and black pepper.
6. Stir in 1/2 cup of the mozzarella and 1/4 cup of the Parmesan, mixing until evenly distributed throughout the mixture.
7. Spread the mixture evenly into the prepared baking dish, smoothing the top with the back of a spoon.
8. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top of the dip.
9. Bake uncovered for 20 to 25 minutes, until the edges are bubbling vigorously and the top cheese is melted with golden brown spots.
10. Let the dip rest for 5 minutes before serving; it will be extremely hot right out of the oven and needs a moment to set slightly.
11. Serve warm with sliced baguette, tortilla chips, or sliced vegetables for dipping.

Nutrition

Calories	245
Protein	8.5 g
Fat	19.0 g
Carbs	9.0 g
Fiber	2.0 g
Sodium	480 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.