Ingredients
Scale
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (120ml) mayonnaise
- 1/2 cup (120ml) sour cream
- 3 cloves garlic, minced
- 1/2 cup (50g) grated Parmesan cheese, divided
- 1 cup (113g) shredded Mozzarella cheese, divided
- 1 cup (113g) shredded Monterey Jack cheese, divided
- 10 ounces (280g) fresh spinach, roughly chopped
- 14 ounces (397g) marinated artichoke hearts, drained and chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a small cast-iron skillet. Mince your garlic cloves, grate your cheeses, and wash and roughly chop fresh spinach. If using frozen spinach, thaw and squeeze out excess water. Drain and roughly chop marinated artichoke hearts.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat together until beautifully smooth and combined with a sturdy spatula or a hand mixer on low speed.
- Stir in the minced garlic, two-thirds of the grated Parmesan, half of the shredded mozzarella, and half of the Monterey Jack cheese. Sprinkle in red pepper flakes (if using), and season generously with salt and freshly ground black pepper. Mix until just combined.
- Gently fold in the chopped fresh spinach and the chopped marinated artichoke hearts. The mixture should be thick and studded with vibrant green and tender artichoke pieces. Taste and adjust seasonings if necessary.
- Transfer the glorious mixture into your prepared baking dish, smoothing the top evenly with a spatula. Sprinkle the remaining Parmesan, mozzarella, and Monterey Jack cheeses generously over the top.
- Bake for 20-25 minutes, or until the dip is hot, bubbly around the edges, and the top is gorgeously golden brown. For an extra crispy top, broil for the last minute or two, watching carefully to prevent burning. Let it cool for a few minutes to set slightly before serving.
- While the dip is baking, prepare your dippers. Slice crusty baguette into ½-inch thick rounds and toast them. Arrange tortilla chips in a bowl. Cut pita bread into triangles and toast or warm. Wash and chop fresh vegetables like carrot sticks, celery sticks, or bell pepper strips into easily dippable sizes.
- Once out of the oven, let the dip rest for 5-10 minutes. Transfer the hot baking dish to a serving board. Artfully arrange your chosen dippers around the dip. Serve immediately and enjoy!
Notes
Get ready to dive into the most lusciously creamy, incredibly flavorful Spinach and Artichoke Dip you’ve ever tasted! This isn’t just an appetizer; it’s a warm, bubbly hug in a dish, overflowing with tender spinach, marinated artichoke hearts, and a dreamy blend of cheeses that melt into pure perfection. Its rich, savory profile, coupled with a wonderfully smooth yet slightly textured consistency, makes it utterly irresistible and the star of any gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American