Creamy Spinach Artichoke (Printable)
A warm, cheesy blend of spinach and artichokes served with toasted baguette slices.
# What You’ll Need:
→ Dairy & Cheese
01 - 8 oz cream cheese, softened
02 - ½ cup sour cream
03 - ½ cup mayonnaise
04 - ¾ cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
→ Vegetables
06 - 1 cup frozen chopped spinach, thawed and well-drained
07 - 14 oz canned artichoke hearts, drained and roughly chopped
08 - 1 small garlic clove, minced
→ Seasonings
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ For Serving
12 - 1 French baguette, sliced and lightly toasted
# How-To Steps:
01 - Preheat oven to 375°F (190°C).
02 - In a large bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Incorporate Parmesan, mozzarella, spinach, artichoke hearts, garlic, salt, black pepper, and red pepper flakes (if using). Stir until evenly combined.
04 - Spread the mixture evenly into a medium baking dish.
05 - Bake for 20 to 25 minutes until hot, bubbly, and lightly golden on top.
06 - Allow to cool for 5 minutes before serving warm with toasted baguette slices.
# Expert Advice:
01 -
- It comes together in 15 minutes of actual work, then the oven does the rest while you chat or set the table.
- Something about the combination of spinach and artichoke in a creamy, cheesy base just tastes like comfort—warm, satisfying, and somehow fancy at the same time.
- People always ask for the recipe, which never gets old.
02 -
- Squeezing the spinach dry is non-negotiable—I learned this the hard way when a watery dip separated in the oven, and it took years before I tried the recipe again.
- The dip will keep bubbling for a couple of minutes after you remove it from the oven, so don't panic if it looks a little loose; it firms up as it cools slightly.
03 -
- Toast your baguette slices in a low oven or on a sheet pan—it's faster than you think and transforms them from soft to perfectly crunchy on the outside.
- Bring the dip to room temperature for about ten minutes before baking if you've made it ahead; cold dip will take longer to get hot and bubbly in the center.