Target: 6 × 4 inches · landscape

Baked Spinach-Artichoke Party Dip

65 min · 10 servings

Ingredients

□ 10 oz frozen chopped spinach, thawed and squeezed dry

□ 14 oz artichoke hearts, drained and chopped

□ 8 oz cream cheese, softened

□ 1/2 cup sour cream

□ 1 cup shredded low-moisture mozzarella

□ 1/2 cup finely grated Parmesan

□ 2 garlic cloves, minced

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1 French baguette

□ 1 tbsp olive oil

□ 8 oz sturdy crackers

□ 3 medium carrots

□ 3 celery stalks

1. Squeeze thawed spinach very dry. Drain and chop artichoke hearts, blotting away extra liquid.

2. Mix cream cheese, sour cream, garlic, salt, and pepper until smooth; fold in spinach, artichokes, mozzarella, and Parmesan.

3. Spread in a small casserole; cover and chill up to 24 hours, or bake now. Heat oven to 375 F.

4. Bake until bubbling and browned, 25–35 minutes depending on chill. Toast olive-oil-brushed baguette slices 8–10 minutes.

5. Rest dip 5 minutes. Serve warm with toasted baguette, crackers, carrot sticks, and celery sticks.

Cook’s note: Squeeze the spinach thoroughly and blot the artichokes so the dip stays creamy rather than watery.