Warm Creamy Spinach Artichoke Dip with Golden Bubbly Parmesan Crust

🛒 Ingredients

• 10 oz frozen chopped spinach, thawed and squeezed completely dry
• 1 can (14 oz) quartered artichoke hearts, drained and coarsely chopped
• 8 oz cream cheese, softened to room temperature
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/4 cup mayonnaise
• 3 cloves garlic, finely minced
• 1 cup shredded mozzarella cheese, divided
• 3/4 cup freshly grated Parmigiano-Reggiano, divided
• 1/4 tsp crushed red pepper flakes
• Salt and freshly ground black pepper to taste
• Tortilla chips, warm pita chips, or toasted baguette slices for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Preheat oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or 9-inch pie plate with olive oil.
2. 2
   Critical Step: Place the thawed spinach inside a clean kitchen towel or cheesecloth. Twist and squeeze with your hands until no more water drips out. Fluff with a fork.
3. 3
   In a large mixing bowl, beat softened cream cheese, sour cream, mayonnaise, and minced garlic together until smooth and creamy.
4. 4
   Stir in 3/4 cup mozzarella, 1/2 cup parmesan, crushed red pepper flakes, salt, and black pepper.
5. 5
   Gently fold in the squeezed dry spinach and chopped artichoke hearts until evenly distributed.
6. 6
   Spread dip evenly into the prepared baking dish. Scatter the remaining 1/4 cup mozzarella and 1/4 cup parmesan across the top.
7. 7
   Bake uncovered for 20 minutes until heated through and bubbling around the sides.
8. 8
   Switch oven to BROIL on HIGH for 2 to 3 minutes until the cheese crust is golden brown and blistered. Serve hot with chips or sliced baguette!

🥗 Nutrition Facts (Per Serving)