Ingredients
- For the Creamy Base:
- Cream Cheese: 1 package (8 ounces / 226g), full-fat, softened to room temperature. This is the backbone of the dip, providing richness and structure. Full-fat ensures the creamiest result.
- Sour Cream: 1 cup (8 ounces / 240g), full-fat. Adds a tangy counterpoint to the richness of the cream cheese and contributes to the smooth texture.
- Mayonnaise: 1/2 cup (4 ounces / 115g), good quality. Lends an extra layer of creaminess and a subtle, savory depth. Use real mayonnaise, not salad dressing.
- The Stars of the Show:
- Frozen Chopped Spinach: 1 package (10-12 ounces / 280-340g), thawed and squeezed very dry. This is crucial; excess water will make your dip runny.
- Canned Artichoke Hearts: 1 can (14 ounces / 396g), packed in water or brine (not marinated), drained well and roughly chopped. They add a delightful texture and a mild, slightly tangy flavor.
- Cheese, Glorious Cheese:
- Parmesan Cheese: 1/2 cup (2 ounces / 50g), freshly grated. Provides a salty, nutty, and umami flavor. Freshly grated melts better and tastes superior to pre-grated.
- Mozzarella Cheese: 1 cup (4 ounces / 113g), shredded, low-moisture, part-skim or whole milk. This is for that glorious cheesy melt and pull. You can substitute with Monterey Jack or a blend.
- (Optional topping cheese): An additional 1/4 cup shredded Mozzarella and 2 tablespoons grated Parmesan for sprinkling on top before baking.
- Aromatics and Seasonings:
- Garlic: 2-3 cloves, minced (or 1 teaspoon garlic powder). Fresh garlic offers the best flavor, but garlic powder is a convenient alternative.
- Yellow Onion: 1/4 cup, finely minced (or 1 teaspoon onion powder). Adds a subtle sweetness and aromatic depth.
- Worcestershire Sauce: 1 teaspoon. This secret weapon adds a complex, savory, umami note.
- Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, for a hint of heat). Adjust to your preference.
- Salt: 1/2 teaspoon, or to taste. Remember Parmesan is already salty.
- Black Pepper: 1/4 teaspoon, freshly ground, or to taste.
Instructions
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 1.5-quart baking dish or a 9-inch pie plate. A cast-iron skillet also works wonderfully and offers great heat retention.
- Prepare the Spinach:
- If you haven’t already, thaw the frozen spinach completely. You can do this overnight in the refrigerator or by using the defrost setting on your microwave.
- Once thawed, place the spinach in a clean kitchen towel or several layers of sturdy paper towels. Gather the ends and twist, squeezing out as much liquid as humanly possible over a sink. You’ll be surprised how much water comes out! This step is critical to prevent a watery dip. Set the dry spinach aside.
- Prepare the Artichokes:
- Drain the canned artichoke hearts thoroughly. Roughly chop them into bite-sized pieces. Set aside.
- Combine Wet Ingredients:
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
- Using a hand mixer or a sturdy spatula, beat these ingredients together until smooth and well combined. Ensure there are no lumps of cream cheese.
- Add Aromatics and Seasonings:
- To the creamy base, add the minced garlic, finely minced onion (if using fresh), Worcestershire sauce, red pepper flakes (if using), salt, and black pepper.
- Mix again until everything is evenly distributed. If using garlic powder and onion powder, add them here.
- Incorporate Cheeses (Reserve Some for Topping):
- Add 1/2 cup of freshly grated Parmesan cheese and 1 cup of shredded Mozzarella cheese to the bowl.
- Stir until the cheeses are well incorporated into the creamy mixture.
- Fold in Spinach and Artichokes:
- Add the thoroughly squeezed spinach and the chopped artichoke hearts to the bowl.
- Using a spatula, gently fold the spinach and artichokes into the cheese mixture until everything is evenly distributed. Try not to overmix, which can break down the spinach too much.
- Transfer to Baking Dish:
- Spoon the spinach dip mixture into your prepared baking dish.
- Spread it out evenly.
- Top and Bake:
- If desired for an extra cheesy crust, sprinkle the optional additional 1/4 cup shredded Mozzarella and 2 tablespoons grated Parmesan cheese over the top of the dip.
- Place the baking dish in the preheated oven.
- Bake for 20-25 minutes, or until the dip is hot, bubbly around the edges, and the top is lightly golden brown.
- Rest and Serve:
- Carefully remove the spinach dip from the oven.
- Let it rest for 5-10 minutes before serving. This allows the dip to cool slightly (it will be very hot!) and for the flavors to meld further.
- Garnish with fresh parsley or chives if desired, and serve warm with your favorite dippers.
Nutrition
- Serving Size: One Normal Portion
- Calories: 200-280