Spinach Artichoke Dip
Quick answer
Spinach artichoke dip combines blanched and thoroughly squeezed spinach with chopped artichoke hearts, cream cheese, sour cream, grated Parmesan, and shredded mozzarella...
What makes this special
- Spinach wrung dry before mixing with cream cheese and four cheeses bakes until mozzarella turns golden.
- Four cheeses each play a distinct role: body, tang, umami, and melt
- Wringing spinach in a towel prevents the dip from turning watery
Key ingredients
Core cooking flow
- 1 Preheat the oven to 190C. Blanch 180 g spinach briefly in boiling water, the...
- 2 Wrap the cooled spinach in a clean towel and squeeze until almost no liquid comes out.
- 3 If the 150 g artichoke hearts are damp, press them lightly to remove excess liquid, then chop them finely.
Spinach artichoke dip combines blanched and thoroughly squeezed spinach with chopped artichoke hearts, cream cheese, sour cream, grated Parmesan, and shredded mozzarella, then bakes in a 190-degree oven for eighteen to twenty minutes until the surface turns golden and the edges bubble. Squeezing every drop of water from the blanched spinach is the most important prep step - leftover moisture makes the dip runny and prevents it from clinging to chips or bread. Cream cheese provides the smooth, spreadable base; sour cream adds a slight tang that keeps the richness from feeling flat; Parmesan contributes salty, aged depth; and mozzarella melts into stretchy strands that give each scoop visual and textural appeal. The dip is best served immediately out of the oven while still bubbling, alongside sliced baguette or tortilla chips.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Preheat the oven to 190C.
Blanch 180 g spinach briefly in boiling water, then cool it in cold water so the color stays bright and the leaves stop cooking before they turn mushy.
- 2Finish
Wrap the cooled spinach in a clean towel and squeeze until almost no liquid comes out.
Chop it finely, keeping it loose rather than wet, so the finished dip stays thick enough for chips.
- 3Prep
If the 150 g artichoke hearts are damp, press them lightly to remove excess liquid, then chop them finely.
Mince the 2 garlic cloves very small so their flavor spreads evenly through the creamy base.
- 4Prep
In a bowl, loosen 180 g cream cheese with 120 g sour cream until smooth and spreadable.
Mix in the minced garlic and 0.5 tsp black pepper, scraping the bowl so no dense lumps remain.
- 5Prep
Fold in the spinach, artichokes, 60 g Parmesan, and 80 g mozzarella.
Stir just until evenly distributed, breaking up any cheese clumps, but do not overwork the mixture into a paste.
- 6Finish
Spread the mixture evenly in an oven dish and bake for 18 to 20 minutes.
Take it out when the edges bubble and the top is golden, then serve warm with baguette slices or tortilla chips.
After the steps
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