Cheesy Spinach Artichoke Dip

# Components:

→ Dairy

01 - 8 oz cream cheese, softened

02 - 1/2 cup sour cream

03 - 1/2 cup mayonnaise

04 - 1 cup shredded mozzarella cheese

05 - 1/2 cup grated Parmesan cheese

→ Vegetables

06 - 1 cup frozen chopped spinach, thawed and squeezed dry

07 - 14 oz canned artichoke hearts, drained and chopped

08 - 2 cloves garlic, minced

→ Seasonings

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon freshly ground black pepper

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

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a medium baking dish (approximately 8x8 inches).

02 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, shredded mozzarella, and grated Parmesan until smooth.

03 - Fold in the thawed and drained spinach, chopped artichoke hearts, minced garlic, salt, black pepper, and red pepper flakes if using, mixing until evenly incorporated.

04 - Spread the mixture evenly into the prepared baking dish.

05 - Bake for 20 to 25 minutes until the dip is hot, bubbly, and the surface is lightly golden.

06 - Serve warm with tortilla chips, sliced baguette, or fresh vegetables.

# Expert Advice:

01 -

It comes together in minutes and bakes while you catch up with guests.
The creamy cheese base with tangy artichokes and earthy spinach hits every craving at once.
It disappears fast, and people always ask if you made it from scratch.

02 -

Squeeze the spinach until your hands hurt or the dip will turn soupy and thin.
Softening the cream cheese at room temperature is not optional. Cold cream cheese will leave you with lumps no matter how hard you stir.
Do not skip greasing the dish. Baked cheese sticks like glue and you will regret it when you are scrubbing later.

03 -