Spinach Artichoke Dip

# What You'll Need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and chopped

02 - 5 oz fresh spinach, chopped, or 1 cup frozen spinach, thawed and squeezed dry

03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened

05 - 1 cup shredded mozzarella cheese

06 - 1/2 cup grated Parmesan cheese

07 - 1/2 cup sour cream

08 - 1/4 cup mayonnaise

→ Seasonings

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon black pepper

11 - 1/4 teaspoon crushed red pepper flakes, optional

# How To Make:

01 - Preheat oven to 375°F.

02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Allow to cool, then squeeze out excess moisture and chop finely.

03 - In a medium bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and well incorporated.

04 - Fold in the chopped artichoke hearts, spinach, garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if desired. Mix gently until evenly distributed.

05 - Pour the mixture into a 1-quart baking dish and spread evenly with a spatula.

06 - Bake for 20 to 25 minutes, until the mixture is bubbly and golden brown on top.

07 - Allow to cool for 5 minutes before serving. Serve warm with chips, bread, or fresh vegetable sticks.

# Expert Advice:

01 -

It comes together in one bowl with almost no effort, even when youre rushed.
The creamy, cheesy texture with little bursts of artichoke makes every bite feel indulgent.
You can prep it ahead and bake it right before guests arrive, so theres no stress.

02 -

Always squeeze the spinach dry, or the dip will be watery and sad instead of thick and creamy.
Soften the cream cheese first, cold cream cheese will never mix smoothly no matter how hard you stir.
Dont skip the resting time after baking, it helps the flavors settle and makes it easier to scoop.

03 -