# Hot Spinach Artichoke Dip

Spinach artichoke dip is a hot, bubbly mix of cream cheese, melted cheese, tender spinach and tangy artichoke hearts. It is rich, savory and impossible to stop eating.

Squeezing the spinach dry is the secret to a thick, scoopable dip. Serve it warm with chips, baguette slices or raw vegetables.

- Total time: 40 min (prep 15 min, cook 25 min)
- Serves: 8
- Per serving (estimated): 230 kcal, 8 g protein
- Cuisine: American. Category: Appetizer. Diet: vegetarian, gluten-free.

## Ingredients

- 225 g cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 can (400 g) artichoke hearts, drained and chopped
- 280 g frozen chopped spinach, thawed and squeezed dry
- 2 cloves garlic, minced
- 100 g mozzarella, shredded
- 50 g Parmesan, grated
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp lemon juice

## Method

1. Heat the oven to 375°F (190°C). Lightly grease a 1 liter (8 inch square or round) baking dish.
2. Put the thawed spinach in a clean towel and squeeze hard until no more water drips out. Wet spinach makes a loose dip.
3. In a large bowl, beat the softened cream cheese, sour cream and mayonnaise with a spatula until smooth.
4. Stir in the garlic, lemon juice, salt, pepper and red pepper flakes.
5. Fold in the spinach, artichoke hearts, half the mozzarella and half the Parmesan until evenly mixed.
6. Spread into the baking dish. Top with the remaining mozzarella and Parmesan.
7. Bake 20 to 25 minutes, until bubbling at the edges and golden brown on top. If you want more color, broil for 1 to 2 minutes.
8. Let sit 5 minutes to thicken. Serve hot with tortilla chips, sliced baguette or vegetable sticks.

## Why it works

- Squeezing out the spinach water keeps the dip thick instead of soupy.
- Cream cheese gives the body, while sour cream and mayonnaise add tang and smooth richness.
- Mozzarella melts into stretchy strands and Parmesan adds a salty, savory punch.
- Lemon juice and garlic brighten the heavy dairy.
- Baking until bubbling melds the flavors and browns the cheese on top.

## The science

- **Squeeze the spinach.** Spinach is mostly water and frozen spinach holds a lot of it. If you leave it in, the water leaks out as the dip bakes and thins the cheese sauce. Squeezing in a towel removes most of it, so the dip stays thick.
- **How cheese melts.** Cheese melts smoothly because its protein network loosens as the fat softens. Low-moisture mozzarella melts into stretchy strands, while Parmesan adds flavor. Keeping the oven moderate, around 375°F, helps the cheese melt without splitting into grease.
- **Acid cuts richness.** A rich dish of cheese and cream coats the tongue and can feel heavy. A small amount of lemon juice and tangy sour cream sharpens the flavor so the dip tastes lively through the last scoop.

## Tips

- Soften the cream cheese for 30 minutes at room temperature so it mixes smooth.
- Shred your own cheese when you can, since pre-shredded cheese has anti-caking powder that melts less smoothly.
- Serve with sturdy dippers like pita chips, which do not break in the thick dip.

## Mistakes to avoid

- Not squeezing the spinach dry, which makes a watery dip; wring it in a towel.
- Using cold cream cheese, which leaves lumps; soften it first.
- Over-baking, which makes the dip oily; bake just until bubbling and golden.

## Variations and swaps

- Add 1/2 cup chopped cooked bacon and a pinch of smoked paprika.
- Stir in 2 tbsp chopped jalapeño for a spicy dip.
- Bake the dip in a hollowed-out bread bowl for a party centerpiece.
- Swap sour cream for Greek yogurt for a tangier, lighter dip.
- Swap mozzarella for Monterey Jack or white cheddar.
- Swap frozen spinach for 300 g fresh spinach, wilted and squeezed dry.

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in a 350°F (175°C) oven for 15 to 20 minutes until hot (165°F/74°C), or in the microwave in 30 second bursts, stirring.

## FAQ

**How do you keep spinach artichoke dip from being watery?**

Squeeze the thawed spinach very dry in a towel and drain and chop the artichokes. Excess water is the main cause of runny dip.

**Can I make spinach artichoke dip ahead of time?**

Yes. Assemble it up to 1 day ahead, cover and refrigerate, then bake it for 5 to 10 minutes longer than the recipe says.

**Can you use fresh spinach?**

Yes. Use about 300 g fresh spinach, cook it until wilted, cool, and squeeze out all the liquid before mixing it in.

**What do you serve with spinach artichoke dip?**

Tortilla chips, pita chips, toasted baguette, pretzels and raw vegetables such as bell pepper strips and celery all work well.

**Can I make it in a slow cooker?**

Yes. Combine everything in a slow cooker and heat on low for 2 hours until hot and melted, stirring once or twice. Keep it on warm for serving.

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Source: https://cookingscientist.com/recipes/spinach-artichoke-dip (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846