Baked Spinach Artichoke Dip with Parmesan
A hot, cheese-pulled dip built for a crowd around a bowl of chips, done in one baking dish start to finish.
- Serves
- 8
- Prep
- 15 min
- Cook
- 25 min
- Written
Method
-
Preheat the oven to 375°F and butter a small baking dish.
-
Beat the cream cheese, sour cream, and mayonnaise together until smooth.
-
Stir in the garlic, spinach, artichokes, mozzarella, and half the Parmesan until evenly combined.
-
Season with red pepper flakes, salt, and pepper.
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Scrape into the baking dish, smooth the top, and scatter the remaining Parmesan over it.
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Bake until the top is deeply golden and bubbling at the edges, 20 to 25 minutes.
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Let it sit five minutes before serving hot with bread or chips.
Notes
Squeeze the spinach dry like you mean it — a fistful at a time, twisted in a clean towel until no more water runs out. Skip this and the dip separates into a greasy, watery mess under the cheese instead of holding together.
It reheats better than most party food: assemble the whole thing a day ahead, cover, and refrigerate unbaked, then add five minutes to the bake time straight from the fridge.