Spinach Artichoke Cheesy Dip (Print-Friendly Version)
Creamy blend of spinach, artichoke, and cheese baked until golden and bubbly. Best served warm with chips or bread.
# What You'll Need:
→ Dairy
01 -
225 grams cream cheese, softened
02 -
180 millilitres sour cream
03 -
180 millilitres mayonnaise
04 -
100 grams freshly grated Parmesan
05 -
100 grams shredded white cheddar, plus extra for topping
06 -
50 grams shredded Gruyère
→ Vegetables
07 -
1 can (400 grams) artichoke hearts, drained and chopped
08 -
280 grams frozen spinach, defrosted and chopped
09 -
2 cloves garlic, minced
10 -
1 teaspoon lemon zest
→ Seasonings
11 -
0.5 teaspoon red pepper flakes
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
→ For Serving
14 -
Tortilla chips or toasted baguette slices
# How to Make It:
01 -
Preheat the oven to 175°C.
02 -
In a large mixing bowl, add cream cheese, sour cream, mayonnaise, Parmesan, white cheddar, Gruyère, artichoke hearts, spinach, garlic, lemon zest, and red pepper flakes. Stir until evenly combined. Season with kosher salt and freshly ground black pepper to taste.
03 -
Transfer the mixture to a baking dish. Smooth the surface with a spatula and sprinkle with additional shredded white cheddar.
04 -
Bake for 30 minutes, or until the dip is bubbling and the top is lightly golden. For a deeper golden crust, broil on high for an additional 2 minutes if desired.
05 -
Serve hot with tortilla chips or toasted baguette slices alongside for dipping.
# Additional Tips:
01 -
For best texture, thoroughly drain and squeeze spinach to remove moisture before mixing.
02 -
Freshly shred cheeses for optimal melting and flavor.
03 -
Unbaked dip can be prepared ahead and chilled, tightly covered, for up to 1 day before baking.