Spinach Artichoke Dip
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.
Adjust Servings
Instructions
- 1
Blanch spinach, squeeze dry, and chop finely.
- 2
Finely chop artichoke hearts.
- 3
Mix cream cheese, sour cream, garlic, and pepper.
- 4
Fold in spinach, artichokes, Parmesan, and mozzarella.
- 5
Bake at 190C for 18-20 minutes until bubbling.
- 6
Serve warm once the top turns golden.
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