Warm Spinach Artichoke Dip (Printable)

Savory warm blend of spinach, artichokes, cheeses served with colorful fresh vegetables.

# What goes in:

→ Dip

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 1/2 cups grated mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 7 oz frozen spinach, thawed and well-drained
07 - 1 can (14 oz) artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Crudités

12 - 2 carrots, cut into sticks
13 - 1 red bell pepper, sliced
14 - 1 yellow bell pepper, sliced
15 - 1 cucumber, sliced
16 - 3.5 oz cherry tomatoes
17 - 1 small bunch radishes, halved

# Directions:

01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth.
03 - Stir in mozzarella, Parmesan, spinach, artichoke hearts, garlic, salt, black pepper, and red pepper flakes if using.
04 - Spread the mixture evenly into an 8-inch square baking dish or similar size.
05 - Bake for 20 to 25 minutes, until bubbly and golden on top.
06 - While the dip bakes, arrange carrot sticks, bell peppers, cucumber slices, cherry tomatoes, and radishes on a serving platter.
07 - Serve the warm dip directly from the oven alongside the prepared crudités.

# Expert Advice:

01 -
  • It disappears faster than anything else on the table, every single time.
  • The creamy texture with little bursts of artichoke makes every bite different.
  • You can prep it ahead and just slide it in the oven when guests arrive.
02 -
  • Squeeze that spinach until your hands hurt, extra water will ruin the texture.
  • Soften the cream cheese or youll have white streaks running through the whole thing.
  • Dont skip preheating the oven, starting cold makes it greasy instead of bubbly.
03 -
  • Bake it in a shallow dish so you get more of that crispy golden top everyone loves.
  • Let it rest for five minutes after baking, it thickens up just enough to cling to the vegetables.
  • Use a small offset spatula to serve, it scoops cleanly and looks nicer than a spoon.

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