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Spinach Artichoke Dip · Baked

Hot Baked Spinach Artichoke Dip

8

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • 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

  • 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

  • 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.

  • 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

  • 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

  • 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

  • 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.

Step 1 of 7

Heat the oven to 375°F (190°C).

375°F

Step 2 of 7

Put the thawed spinach in a clean kitchen towel and twist it over the sink to squeeze out as much water as you can. This keeps the dip from going runny.

Step 3 of 7

In a large bowl, stir the cream cheese, sour cream, mayonnaise, garlic, salt, pepper and pepper flakes until smooth.

Step 4 of 7

Stir in the spinach, artichokes, 3/4 cup mozzarella and the Parmesan.

Step 5 of 7

Spread in an 8x8-inch baking dish or 1 1/2-quart dish and sprinkle the remaining mozzarella on top.

Step 6 of 7

Bake until hot and bubbling at the edges and golden in spots.

375°F

Step 7 of 7

Cool 5 minutes, then serve with chips, crackers or bread.

All done

Enjoy!

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Ingredients

  • 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

  • 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

  • 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.

  • 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

  • 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

  • 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

  • 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.