Spinach and Artichoke Dip

Tags: #appetizer #dip #party #vegetarian Serving: 8 servings Total time: 40 minutes

A creamy, cheesy baked classic loaded with spinach and tender artichokes, perfect for scooping with chips, bread, or veggies.

Ingredients

• 300 g frozen chopped spinach
• 240 g canned artichoke hearts in brine
• 225 g cream cheese
• 120 g sour cream
• 60 g mayonnaise
• 10 g garlic, minced
• 10 ml lemon juice
• 3 g kosher salt
• 1 g ground black pepper
• 1 g red pepper flakes (optional)
• 150 g low-moisture mozzarella, shredded
• 75 g Parmesan cheese, finely grated
• 5 ml extra-virgin olive oil

Steps

1. Set the oven rack to the middle position.
2. Preheat the oven to 190°C.
3. Grease a 1 L baking dish with 5 ml olive oil.
4. Thaw the spinach.
5. Squeeze the spinach completely dry.
6. Drain the artichoke hearts.
7. Pat the artichoke hearts dry.
8. Chop the artichoke hearts into 1 cm pieces.
9. Beat the cream cheese in a medium bowl until smooth.
10. Stir in the sour cream.
11. Stir in the mayonnaise.
12. Stir in the minced garlic.
13. Stir in the lemon juice.
14. Stir in the salt.
15. Stir in the black pepper.
16. Stir in the red pepper flakes.
17. Fold in the spinach.
18. Fold in the chopped artichokes.
19. Fold in 100 g mozzarella.
20. Fold in 60 g Parmesan.
21. Transfer the mixture to the baking dish.
22. Smooth the top with a spatula.
23. Sprinkle 50 g mozzarella over the top.
24. Sprinkle 15 g Parmesan over the top.
25. Bake the dip for 18–22 minutes until bubbling and lightly browned.
26. Rest the dip for 5 minutes.
27. Serve the dip warm with toasted baguette, crackers, or vegetable sticks.

Notes

• Spinach prep: Squeeze the spinach very dry to prevent a watery dip. Wring it in a clean towel until little moisture remains.
• Fresh spinach option: Wilt 300 g fresh spinach in a dry skillet, cool, and squeeze dry.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake for 25–28 minutes from cold.