Cheesy Spinach Artichoke Dip (Printable)

Creamy dip loaded with spinach, artichokes, and cheese, paired with crisp toasted baguette slices.

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

# Expert Advice:

01 -
  • It comes together in under 20 minutes of actual work, then the oven does the rest while you pour drinks.
  • The ratio of creamy to vegetables is perfectly balanced so it doesn't feel like you're eating a salad bound together with cheese.
  • It's vegetarian but substantial enough that nobody notices the absence of meat.
02 -
  • Wet spinach will dilute your dip and make it sloppy instead of creamy; seriously, squeeze it like you're angry at it.
  • Don't skip the softening step for cream cheese—cold cream cheese will give you a lumpy dip that tastes great but looks rough.
  • Baking the baguette separately ensures it stays crisp; if you bake it with the dip, it'll absorb steam and turn soggy.
03 -
  • Grate your mozzarella and Parmesan fresh if you have time; it melts more smoothly and tastes noticeably better than pre-shredded.
  • If you're doubling this recipe for a crowd, don't double the garlic; use 3 cloves instead of 4 to keep it balanced.

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