Spinach Artichoke Dip

Instructions

1. 1

   Preheat your Oven to 375°F. Lightly grease a 1–1.5 qt Baking Dish (an 8x8 pan or a 9-inch Pie Dish both work great) with Cooking Spray or Butter.

2. 2

   Squeeze the thawed Spinach thoroughly in a clean Kitchen Shears towel or several layers of paper towels until almost no moisture remains. This step is critical — excess water will make your dip watery.

3. 3

   In a large Mixing Bowl, beat the softened Cream Cheese with a Hand Mixer or sturdy Spatula until smooth and lump-free. Add the Sour Cream, Mayonnaise, Garlic minced, Onion Powder, Kosher Salt, and Black Pepper, and mix until fully combined.

4. 4

   Add the squeezed Spinach and chopped Artichoke Hearts to the Bowl. Stir to distribute evenly throughout the Cream Cheese base.

5. 5

   Fold in ¾ cup of the Mozzarella Cheese and ¼ cup of the Parmesan Cheese. Taste and adjust seasoning if needed. Add Red Pepper Flakes if using.

6. 6

   Spread the mixture evenly into the prepared Baking Dish. Sprinkle the remaining ¼ cup Mozzarella Cheese and ¼ cup Parmesan Cheese evenly over the top.

7. 7

   Bake uncovered for 22–25 minutes, until the dip is hot and bubbling around the edges and the cheese on top is lightly golden.

8. 8

   For extra browning, switch the Oven to broil for the final 2–3 minutes, watching closely so the top doesn't burn. Remove from the Oven and let rest for 5 minutes before serving.

9. 9

   Serve warm directly from the Baking Dish with toasted baguette slices, pita chips, tortilla chips, or sliced vegetables for dipping.

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