Creamy Spinach Artichoke Dip Baguette (Print Version)
Rich, cheesy baked spinach and artichoke dip served warm with crisp baguette slices.
# What You'll Need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - ½ cup sour cream
03 - ½ cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
→ Vegetables
06 - 7 oz frozen chopped spinach, thawed and squeezed dry
07 - 14 oz canned artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced
→ Seasonings
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ To Serve
12 - 1 large baguette, sliced
# How-To Steps:
01 - Set the oven temperature to 350°F (180°C) to prepare for baking the dip.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and uniform.
03 - Fold in shredded mozzarella, grated Parmesan, thawed spinach, chopped artichoke hearts, minced garlic, salt, black pepper, and optional red pepper flakes until thoroughly incorporated.
04 - Transfer the mixture into a medium baking dish and spread evenly to ensure uniform cooking.
05 - Bake in the preheated oven for 20 to 25 minutes, until the dip is hot, bubbly, and the surface is lightly golden.
06 - Place baguette slices on a baking tray and toast in the oven for 5 to 7 minutes, until crisp and lightly golden brown.
07 - Serve the dip warm with the toasted baguette slices on the side for dipping.
# Expert Tips:
01 -
- It tastes like you spent hours in the kitchen, but honestly takes about fifteen minutes of actual work.
- People always ask for the recipe, which never gets old.
- You can make it ahead and pop it in the oven right before guests arrive.
02 -
- Squeeze that thawed spinach dry or your dip will be watery and sad—I learned this the hard way at my first party.
- Don't skip the Parmesan; it's what stops this from tasting like plain melted cheese.
03 -
- Let your cream cheese sit out for 15 minutes before mixing so it blends smooth without lumps fighting your spatula.
- Drain your canned artichokes well and chop them small so they integrate rather than dominate.