Warm Spinach Artichoke Dip

This list is interactive — pick your serving size to rescale every quantity, and tap an ingredient to check it off as you go.

• 8 oz frozen chopped spinachthawed and squeezed dry
• 1⅓ cup canned artichoke heartsdrained and chopped
• 6 oz cream cheesesoftened
• 8 tbsp sour cream
• 8 tbsp mayonnaise
• 8 tbsp grated Parmigiano-Reggiano
• 4 oz low-moisture mozzarellagrated
• 4 garlic clove, minced
• Kosher salt, black pepper and crackers or breadto serve

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Dry the spinachHeat the oven to 375°F. Wring 8 oz thawed spinach in a clean towel until no more water comes out — this is the difference between thick dip and watery dip.
2. 02Step 2 — Make the baseBeat 6 oz cream cheese with ½ cup sour cream and ½ cup mayonnaise until smooth, then stir in 4 minced garlic clove, ½ cup Parmigiano, ½ tsp salt and black pepper.
3. 03Step 3 — Fold in the greensFold in the spinach, 1⅓ cup chopped artichokes and half of the 4 oz grated mozzarella.
4. 04Step 4 — BakeSpread into a small baking dish about 1 inch deep, top with the remaining mozzarella and bake 20 to 25 minutes at 375°F, until bubbling at the edges and browned in spots.
5. 05Step 5 — Serve hotRest 5 minutes so it thickens slightly, then serve warm with crackers, toasted bread or celery sticks.