Bubbling Spinach-Artichoke Dip with Garlic Toasts

Steps

1. Step 1

   Heat the oven to 400°F. Lightly butter or oil an 8-inch square baking dish or a similar 1 1/2-quart dish.

   400°F

2. Step 2

   Squeeze the thawed spinach hard in your hands or in a clean kitchen towel until almost no water comes out, then pull the clump apart so it isn't matted. Pat the chopped artichokes dry with paper towels. Getting both dry is what keeps the dip thick instead of watery.

   5 min

   • 10 oz frozen chopped spinach
   • 2 cans artichoke hearts in water (14 oz each)
3. Step 3

   In a large bowl, stir the softened cream cheese, sour cream and mayonnaise together with a sturdy spoon or spatula until smooth. Stir in the minced garlic, 1/2 cup of the Parmesan, 1 cup of the mozzarella, the black pepper, red pepper flakes and lemon juice.

   5 min

   • 8 oz cream cheese
   • 1/2 cup sour cream
   • 1/2 cup mayonnaise
   • 3 cloves garlic
   • 1/2 cup grated Parmesan
   • 1 cup shredded low-moisture mozzarella
   • 1/2 tsp black pepper
   • 1/4 tsp red pepper flakes
   • 1 tbsp fresh lemon juice
4. Step 4

   Fold in the spinach and artichokes until evenly mixed. Taste and add salt as needed (the cheeses are salty, so start with a small pinch).

   • 10 oz frozen chopped spinach
   • 2 cans artichoke hearts in water (14 oz each)
   • salt
5. Step 5

   Scrape the dip into the baking dish and smooth the top. Scatter over the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.

   • 1/4 cup grated Parmesan
   • 1/2 cup shredded low-moisture mozzarella
6. Step 6

   Bake until the dip is hot through and bubbling at the edges and the top is browned in spots, 22 to 25 minutes. If the top is still pale, run it under the broiler for 1 to 2 minutes, watching closely.

   25 min, hands-off · 400°F

7. Step 7

   While the dip bakes, stir the melted butter, grated garlic, parsley and 1/4 tsp salt together in a small bowl. Lay the baguette slices in a single layer on a baking sheet and brush the tops generously with the garlic butter.

   5 min

   • 1 baguette
   • 6 tbsp unsalted butter
   • 2 cloves garlic
   • 2 tbsp flat-leaf parsley
   • 1/4 tsp salt
8. Step 8

   Slide the toasts into the oven alongside the dip for the last 8 to 10 minutes of baking, until golden and crisp at the edges.

   10 min, hands-off · 400°F

9. Step 9

   Let the dip rest 5 minutes so it isn't molten, then serve hot from the dish with the warm garlic toasts.

   5 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026