Creamy Spinach Artichoke Dip

# What You'll Need:

→ Vegetables

01 - 1 can (14 oz) artichoke hearts, drained and chopped

02 - 5 oz fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)

03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened

05 - 1 cup shredded mozzarella cheese

06 - 1/2 cup grated Parmesan cheese

07 - 1/2 cup sour cream

08 - 1/4 cup mayonnaise

→ Seasonings

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon black pepper

11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How To Make It:

01 - Preheat the oven to 375°F

02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Let cool, then squeeze out excess moisture and chop

03 - In a medium bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended

04 - Fold in the chopped artichoke hearts, spinach, garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using

05 - Transfer the mixture to a 1-quart baking dish and spread evenly

06 - Bake for 20 to 25 minutes, until bubbly and golden on top

07 - Let cool for 5 minutes before serving. Serve warm with chips, bread, or vegetable sticks

# Expert Tips:

01 -

It comes together fast enough to handle unexpected guests without breaking a sweat.
The combination of three cheeses creates a creamy, stretchy texture that keeps people coming back for more.
It tastes like restaurant quality but costs a fraction and uses pantry staples you probably already have.

02 -

If you don't squeeze the spinach dry enough, you'll end up with a watery dip that won't hold its shape on a chip.
Softening the cream cheese beforehand is non negotiable, cold cream cheese will leave you with stubborn lumps no amount of stirring will fix.

03 -