Hot Spinach & Artichoke Dip

Hot Spinach and Artichoke Dip is the party appetizer that disappears fastest. Creamy, cheesy, bubbling at the edges — served with an array of dippers, it anchors any appetizer spread and pleases virtually every guest without exception.

The secret to an extraordinary version is the balance of richness and acidity: cream cheese provides body, sour cream provides tang, and a generous amount of parmesan provides the deep, savory depth that distinguishes a great dip from a mediocre one.

Ingredients (serves 12): - 10 oz cream cheese, softened - 1 cup sour cream - ½ cup mayonnaise - 2 garlic cloves, minced - 10 oz frozen chopped spinach, thawed and squeezed bone-dry - 14 oz canned artichoke hearts, drained and roughly chopped - 5 oz parmesan, freshly grated - 3½ oz mozzarella, shredded - 1 teaspoon red pepper flakes - Salt and pepper

Dippers: - Toasted baguette slices - Pita chips - Crudités: celery, bell peppers, cucumber, endive leaves - Tortilla chips

Instructions: Preheat oven to 375°F. Beat cream cheese until smooth. Mix in sour cream, mayonnaise, and garlic. Fold in squeezed spinach, artichokes, half the parmesan, and the mozzarella. Season well.

Transfer to a baking dish. Top with remaining parmesan. Bake 25–30 minutes until bubbling and golden on top. Serve immediately with dippers arranged around.

Pro Tips: Squeezing the spinach is non-negotiable — excess water ruins the dip's texture. Wrap thawed spinach in a clean kitchen towel and wring aggressively until almost no liquid remains.