Spinach Artichoke Dip

Ingredients

• 10 oz frozen chopped spinach, thawed and squeezed very dry
• 14 oz can artichoke hearts, drained and roughly chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp onion powder
• Salt and black pepper to taste

Steps

1. 1

   1. Preheat your oven to 375°F. Wring the thawed spinach in a clean kitchen towel until no more liquid comes out — this step is critical for a thick, not watery, dip.

2. 2

   2. In a large bowl, beat the cream cheese until smooth, then stir in the sour cream, mayonnaise, garlic, onion powder, and red pepper flakes until fully combined.

3. 3

   3. Fold in the spinach, artichoke hearts, half the mozzarella, and half the Parmesan. Season generously with salt and black pepper.

4. 4

   4. Transfer the mixture into a 10-inch cast iron skillet and spread it evenly. Scatter the remaining mozzarella and Parmesan over the top.

5. 5

   5. Bake for 25–30 minutes until the edges are bubbling and the top is golden and lightly browned in spots.

6. 6

   6. Let it rest for 5 minutes before serving directly from the skillet with crusty bread, tortilla chips, or crackers.