Spinach Artichoke Dip
"Hot, bubbly, and aggressively cheesy — the dip that turns a bag of tortilla chips into a legitimate dinner if you let it."
The Game Plan
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Preheat oven to 375°F (190°C).
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Squeeze as much liquid as possible out of the thawed spinach using a clean kitchen towel or paper towels. This is the most important step — wet spinach means a watery dip.
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Roughly chop the thawed artichoke hearts into bite-size pieces.
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In a large bowl, mix softened cream cheese, sour cream, minced garlic, salt, pepper, and red pepper flakes until smooth.
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Fold in the spinach, artichoke hearts, half the Parmesan, and half the Mexican blend cheese.
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Spread the mixture into a 9x13 baking dish or a cast iron skillet. Top with the remaining Parmesan and Mexican blend cheese.
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Bake for 25 minutes until the edges are bubbling and the cheese on top is golden brown.
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Let cool for 5 minutes, then serve with tortilla chips or sliced baguette.
