Cheesy Spinach Artichoke Dip (Printable Version)

Creamy, cheesy blend of spinach and artichokes baked to golden perfection, served with crisp baguette.

# What You Need:

→ Vegetables

01 - 1 (14 oz) can 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 tsp salt
10 - ¼ tsp black pepper
11 - ¼ tsp crushed red pepper flakes (optional)

→ For Serving

12 - 1 baguette, sliced
13 - 2 tbsp olive oil

# How-To Steps:

01 - Set oven temperature to 375°F (190°C).
02 - In a large mixing bowl, blend softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
03 - Stir in grated mozzarella, Parmesan, minced garlic, salt, black pepper, and crushed red pepper flakes if using.
04 - Gently fold in the chopped spinach and artichoke hearts until mixture is evenly combined.
05 - Transfer the mixture to a medium-sized oven-safe baking dish and spread evenly.
06 - Bake for 20 to 25 minutes until the dip is hot, bubbling, and golden on top.
07 - Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
08 - Toast the baguette slices in the oven for 7 to 10 minutes, turning once midway, until golden and crisp.
09 - Serve the hot dip immediately accompanied by the toasted baguette slices.

# Helpful Tips:

01 -
  • It's the kind of dip that makes you look like you spent hours in the kitchen when it actually took minutes to throw together.
  • The combination of three cheeses creates this incredible depth that tastes far fancier than the ingredient list suggests.
  • It reheats beautifully, so you can make it ahead and bake it fresh right before guests arrive.
02 -
  • Squeezing the spinach dry is not optional—skipping this step will make your dip watery and disappointing, and there's no fix once it's baked.
  • Don't overmix the dip once you add the vegetables, or the spinach can release moisture and turn the whole thing mushy.
  • The dip will look less done than you think it should; that slight jiggle in the center is perfect—it'll continue cooking from residual heat after you remove it.
03 -
  • If your dip breaks or looks grainy, whisk in a splash of milk or cream while it's still warm to bring it back together smoothly.
  • Use an oven-safe skillet instead of a baking dish for a more elegant presentation, and you can bring it straight to the table still bubbling and golden.
  • Make extra baguette slices because they'll disappear—people always go back for more, and having extras means no one has to watch someone else get the last crispy slice.

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