A creamy, melty, always-gone-first kind of dip. This version keeps things simple with a few dependable ingredients—plenty of cheese, tender spinach, and rich artichokes—baked until bubbling and golden at the edges. Perfect with toasted bread, crackers, or straight from the spoon.

Creamy Spinach Artichoke Dip, Baked to Perfection

This baked spinach artichoke dip leans on simple ingredients and lets the cheese do the heavy lifting. Creamy, savory, and just a little indulgent, it’s packed with tender spinach, briny artichokes, and a trio of cheeses that melt into something deeply comforting. Serve it hot with something to scoop—though no one will judge if it’s just a spoon.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1–2 cans (14 oz each) artichoke hearts, drained and chopped
• 1 pack fresh spinach (about 5–6 oz), chopped
  • Frozen chopped spinach (thawed and squeezed dry) can be used instead
• 1 tablespoon minced garlic
• ½ to 1 teaspoon garlic salt, to taste
• Optional: sauté spinach briefly to soften (not necessary)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Mix the base:
   In a large bowl, stir together the cream cheese, ¾ cup of the mozzarella, parmesan, garlic, and ½ teaspoon garlic salt to start. Taste and adjust seasoning if needed.
3. Add the vegetables:
   Fold in the chopped artichokes, spinach.
4. Transfer and top:
   Spread the mixture into a baking dish (an 8-inch square or similar). Sprinkle the remaining ¼ cup mozzarella evenly over the top.
5. Bake until bubbly:
   Bake for 25–30 minutes, until hot and golden at the edges with the cheese melted on top.
6. Serve warm:
   Best served straight from the oven with crackers, sliced baguette, or fresh vegetables.

Storage:

• Store leftovers in the fridge for up to 3 days in an airtight container.
• Reheat in the oven or microwave until creamy and hot.

Note:

• Use one can of artichokes if you prefer a more spinach-forward dip.
• Frozen spinach works well—just make sure it’s fully thawed and squeezed dry.
• Sautéing the spinach is optional and can mellow its flavor slightly.
• The cheeses add natural saltiness—start with less garlic salt and taste before baking.
• For serving, sliced baguette brushed with a mix of honey (or maple syrup) and garlic, then baked until golden, makes a lovely sweet-and-savory pairing with the dip.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs