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Squeezing every bit of water out of thawed frozen spinach is what keeps this dip thick and scoopable rather than watery once baked - spinach holds a surprising amount of moisture that dilutes the cream cheese base if not removed first. Baked until bubbling and just beginning to brown at the edges, this is the classic party dip that disappears within minutes of hitting the table.
Per serving
220kcal
Calories
7g
Protein
6
Prep Time
15 min
Cook Time
25 min
Servings
8 people
Difficulty
easy
Carbs
19g
Fat
2g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F) and grease a small baking dish.
If using frozen spinach, thaw completely and squeeze out as much water as possible using a clean towel. If using fresh spinach, wilt it in a pan first, then cool and squeeze dry.
Roughly chop the artichoke hearts.
In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, and mix until well combined.
Stir in the chopped spinach, artichoke hearts, minced garlic, parmesan, and half the mozzarella, mixing thoroughly.
Season with salt and black pepper to taste.
Spread the mixture into the prepared baking dish and top with the remaining mozzarella.
Bake for 20-25 minutes, until bubbling and golden at the edges.
Serve hot with tortilla chips, bread, or crackers.
Squeeze the Spinach Thoroughly Dry: This is essential for a thick, scoopable dip - any leftover water will make the finished dish watery once baked. Use Softened Cream Cheese: Beating it smooth before adding other ingredients prevents lumps throughout the dip. Don't Overbake: Pull the dip from the oven once it's bubbling and the top is golden - baking too long can cause the cheese to separate and turn slightly greasy.
This almost always means the spinach wasn't squeezed dry enough before mixing - press it firmly in a clean towel to remove as much liquid as possible.
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