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Spinach Artichoke Dip

Spinach Artichoke Dip

Experience the ultimate fusion of creamy textures and bold flavors with this Spinach Artichoke Dip. This recipe prioritizes technical precision to ensure a smooth, non-greasy finish and a perfectly golden crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 10 ounces frozen chopped spinach, thawed and dried
  • 14 ounces canned artichoke hearts, drained and chopped
  • 8 ounces full-fat brick cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup high-quality mayonnaise
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup low-moisture shredded mozzarella cheese
  • 3 cloves garlic, minced
  • red pepper flakes, to taste
  • smoked paprika, to taste
  • fine sea salt, to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Thaw the spinach completely and wring it out in a clean kitchen towel to remove any excess moisture.
  3. Drain and pat dry the artichoke hearts, then chop them into bite-sized pieces.
  4. In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth and aerated.
  5. Fold in the minced garlic, red pepper flakes, smoked paprika, and half of the Parmesan and mozzarella cheeses.
  6. Gently fold in the dried spinach and artichokes. Avoid overmixing.
  7. Spread the mixture into a cast iron skillet or ceramic dish. Sprinkle remaining cheeses on top.
  8. Bake for 20 to 25 minutes until bubbling and golden brown. Broil for the last 60 seconds for extra browning.
  9. Allow to cool for 5 minutes before serving.

Notes

Always use room temperature cream cheese to avoid lumps. Grate your own cheese instead of using pre-shredded for better melting and texture. Consider using a cast iron skillet for excellent heat retention.