Baked Spinach-Artichoke Party Dip

A bubbling, browned casserole of spinach, artichokes, and three cheeses makes a sturdy, easy-to-share centerpiece for a potluck table.

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

Large mixing bowl · Clean kitchen towel · 1 1/2-quart casserole · Baking sheet · Oven

Assemble in advance

Cover the assembled casserole and refrigerate it for up to 24 hours; bake it shortly before serving.

Keep dippers sturdy

Choose crisp baguette toasts, sturdy crackers, and firm carrot and celery sticks for the thick dip.

01. Thaw and squeeze the spinach firmly until no water drips out; dry spinach prevents a loose dip.

02. Drain and chop the artichokes, then blot them so their packing liquid does not thin the mixture.

03. Stir cream cheese and sour cream smooth, then mix in garlic, salt, and pepper.

04. Fold in spinach, artichokes, mozzarella, and Parmesan until evenly coated.

05. Spread in a small casserole; cover and refrigerate up to 24 hours, or proceed directly to baking.

06. Heat the oven to 375 F, removing a chilled casserole from the refrigerator as it preheats.

07. Bake uncovered for 25–30 minutes freshly assembled or 30–35 minutes chilled, until edges bubble and the top browns.

08. Brush baguette slices lightly with olive oil and toast alongside the dip for 8–10 minutes until crisp at the edges.

09. Rest the dip for 5 minutes, cut carrots and celery into sticks, and arrange with crackers and toasted baguette for scooping.