Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese, divided
• 3/4 cup freshly grated Parmesan cheese, divided
• 3 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Tortilla chips, sliced baguette, or crackers for serving

Directions

1. Preheat your oven to 375°F and lightly grease a 1½-quart baking dish or a 9-inch pie plate.
2. Thaw your spinach completely, then wrap it in a clean kitchen towel and squeeze out every drop of water you can — this step is so important, don't rush it.
3. In a large mixing bowl, beat the softened cream cheese with a hand mixer or a sturdy wooden spoon until it's smooth and no lumps remain.
4. Add the sour cream and mayonnaise to the cream cheese and stir together until well combined.
5. Fold in the minced garlic, onion powder, and red pepper flakes if you're using them. Season with salt and pepper.
6. Add the squeezed spinach, chopped artichoke hearts, 3/4 cup of the mozzarella, and 1/2 cup of the Parmesan. Stir everything together until evenly mixed.
7. Spread the mixture evenly into your prepared baking dish. Top with the remaining 1/4 cup mozzarella and 1/4 cup Parmesan.
8. Bake for 23–25 minutes, until the top is golden and the edges are bubbling. Let it rest 5 minutes before serving — it'll be lava-hot straight from the oven!