Easy Baked Spinach Artichoke Dip (Print version)

A hot, creamy spinach artichoke dip baked with cream cheese, mozzarella, and parmesan until bubbly and golden.

# Ingredients:

01 - 10 oz (285 g) frozen chopped spinach, thawed and squeezed very dry

02 - 1 can (14 oz or 400 g) artichoke hearts in water, drained and chopped

03 - 8 oz (225 g) cream cheese, softened

04 - 1/2 cup (120 g) sour cream

05 - 1/3 cup (75 g) mayonnaise

06 - 3 cloves garlic, minced

07 - 3/4 teaspoon kosher salt

08 - 1/2 teaspoon black pepper

09 - 1/4 teaspoon red pepper flakes, optional

10 - 1 1/2 cups (170 g) shredded mozzarella cheese, divided

11 - 3/4 cup (75 g) grated parmesan cheese, divided

12 - Tortilla chips, toasted bread, crackers, or fresh vegetables

01 - Preheat the oven to 375°F. Lightly grease a 2-quart baking dish or a 9-inch pie dish.

02 - Squeeze the thawed spinach in a clean towel until very dry. Drain the artichoke hearts well and chop them into bite-size pieces.

03 - In a large bowl, beat the softened cream cheese, sour cream, mayonnaise, garlic, salt, pepper, and red pepper flakes until mostly smooth.

04 - Stir in the spinach, artichokes, 1 cup mozzarella, and 1/2 cup parmesan until evenly combined.

05 - Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup parmesan over the top.

06 - Bake for 22-28 minutes, until the edges are bubbling and the top is lightly golden. Rest for 5 minutes, then serve warm.

01 - Serve warm for the creamiest texture.

02 - Assemble up to 24 hours ahead and bake just before serving.

03 - If baking from chilled, add 5-8 minutes as needed.