Hot Baked Spinach Artichoke Dip

• 10 oz frozen chopped spinach, thawed
• 8 oz cream cheese, softened
  Swaps for cream cheese

  Instead of cream cheese

  • Neufchâtel: The same amount. Lower in fat and a little softer.
  • Mascarpone: The same amount. Richer, milder and softer, with less tang.
  • Ricotta or cottage cheese, blended: The same amount, blended smooth. Lighter and a little grainy; not firm enough for cheesecake or frosting.

  All 4 swaps for cream cheese

• ½ cup sour cream ≈ 115 g
  Swaps for sour cream

  Instead of sour cream

  • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
  • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
  • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

  All 4 swaps for sour cream

• ¼ cup mayonnaise ≈ 55 g
  Swaps for mayonnaise

  Instead of mayonnaise

  • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
  • Egg-free (vegan) mayo: The same amount. Very close.
  • Sour cream: The same amount. Tangier and less rich.

  All 4 swaps for mayonnaise

  Cooking for an allergy? Check every label.

• 2 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• ¼ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
  Swaps for red pepper flakes

  Instead of red pepper flakes

  • Cayenne: About half as much. Even heat throughout, no flakes.
  • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
  • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

  More for red pepper flakes

• 1 can artichoke hearts, 14 oz, drained and chopped
• 1 cup mozzarella cheese, shredded, divided ≈ 112 g
• ½ cup Parmesan cheese, grated ≈ 50 g
  Swaps for Parmesan cheese

  Instead of parmesan

  • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
  • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
  • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

  More for parmesan

  Cooking for an allergy? Check every label.

• tortilla chips, crackers or toasted bread, for serving

Different pan? Written for 8x8-inch square; rescale the amounts for an 8x8, 9x13, round, loaf or sheet pan.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.