Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Drain spinach very thoroughly — squeeze it in a clean kitchen towel or paper towels to remove as much moisture as possible. This prevents the dip from becoming watery.
- In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, sour cream, softened cream cheese, mozzarella, parmesan, minced garlic, scallions, and Kinder's The Blend Seasoning. Mix until everything is well combined.
- Pour the mixture into a baking dish and spread evenly.
- Bake at 350°F for 20–25 minutes, or until the cheese is fully melted and the top is lightly golden and bubbling around the edges.
- Serve immediately with crostini, tortilla chips, and fresh vegetable dippers.
Nutrition
Notes
- Drain the spinach dry — Squeeze it in a kitchen towel until no moisture comes out. This is the single biggest factor in whether the dip holds together or turns runny.
- Soften the cream cheese fully — Cold cream cheese won't blend smooth. Pull it from the fridge 30 minutes before you start, or microwave in 15-second bursts until it gives.
- Make it ahead — Assemble the dip up to 24 hours in advance and refrigerate unbaked. Cook from cold and add 5–10 minutes to the bake time.
- Broil the top — Switch to broil for the last 2–3 minutes if you want the top properly golden and charred. Watch it — it moves fast.
- Add heat — Fold in red pepper flakes or a diced jalapeño before baking for a spicier version. A teaspoon of hot sauce works too.
- Crostini and chips are the obvious move. Both work — crostini for crunch and structure, tortilla chips when you want something with more surface area to scoop. Pita wedges, pretzels, and crackers are all solid options too.
- If you want to go the fresh route, sliced bell peppers, cucumber rounds, carrot sticks, and celery hold up better against the hot dip than most people expect. The contrast between cold vegetable and hot cheese is worth trying.
- For something more substantial, hollow out a sourdough round before baking and fill it with the dip — use the torn bread pieces for scooping. Or skip the dip format entirely and spoon it over grilled chicken breasts or baked potatoes. It turns a simple protein into a full plate.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days.
- To reheat, go back into a 325°F oven for 10–15 minutes, or microwave in 30-second bursts with a stir between each. The dip thickens in the fridge — add a small splash of milk or cream and stir before reheating to bring back the creamy texture. Avoid freezing: the cream cheese and sour cream break when thawed, and the texture won't recover.