Creamy Spinach Artichoke Dip

# Ingredient List:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and chopped

02 - 5 oz fresh spinach, chopped or 1 cup frozen spinach, thawed and squeezed dry

03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened

05 - 1 cup shredded mozzarella cheese

06 - 1/2 cup grated Parmesan cheese

07 - 1/2 cup sour cream

08 - 1/4 cup mayonnaise

→ Seasonings

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon black pepper

11 - 1/4 teaspoon crushed red pepper flakes, optional

# Directions:

01 - Preheat oven to 375°F

02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Allow to cool, then squeeze out excess moisture and chop finely.

03 - In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth and fully incorporated.

04 - Fold chopped artichoke hearts, spinach, minced garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes into the cream cheese mixture until evenly distributed.

05 - Transfer the mixture to a 1-quart baking dish and spread evenly with a spatula or spoon.

06 - Bake for 20 to 25 minutes, until the mixture is bubbly and golden brown on top.

07 - Remove from oven and allow to cool for 5 minutes before serving. Serve warm with tortilla chips, bread, or fresh vegetable sticks.

# Expert Advice:

01 -

It comes together in minutes and bakes while you set up everything else.
The combination of cream cheese and sour cream creates a texture that stays creamy even after sitting out.
Leftovers reheat beautifully, though there are rarely any left.

02 -

If your dip turns out watery, it is almost always because the spinach was not dried enough, squeeze it until you think you are done, then squeeze it one more time.
Do not skip softening the cream cheese, cold cream cheese will not blend smoothly and you will end up with chunks no matter how much you stir.

03 -