Creamy Spinach Artichoke Dip

# What You Need:

→ Vegetables

01 - 10 oz frozen spinach, thawed and thoroughly drained

02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened

04 - ½ cup sour cream

05 - ¼ cup mayonnaise

06 - 1 cup grated Parmesan cheese

07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced

09 - ½ teaspoon salt

10 - ¼ teaspoon ground black pepper

11 - ¼ teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Set oven temperature to 350°F and lightly grease a medium 8-inch baking dish.

02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and uniform.

03 - Gently fold in spinach, artichoke hearts, Parmesan, mozzarella, minced garlic, salt, pepper, and red pepper flakes if using, stirring until evenly distributed.

04 - Pour the combined mixture into the prepared baking dish, spreading it into an even layer.

05 - Bake for 20 to 25 minutes, or until the dip is bubbling and the top is lightly golden.

06 - Present the dip hot, accompanied by tortilla chips, crackers, or sliced baguette.

# Expert Suggestions:

01 -

It comes together in under 40 minutes and tastes like you've been in the kitchen all day.
The combination of cream cheese, sour cream, and mayo creates a texture so creamy it feels indulgent without being heavy.
You can make it ahead, pop it in the oven when guests arrive, and let the aroma do the welcoming.

02 -

Don't skip draining your spinach thoroughly—I once rushed this step and ended up with a dip that separated and wept liquid all over the serving plate.
The dip will firm up slightly as it cools, so when it comes out of the oven it should look a little looser than your final consistency.

03 -