Baked Spinach and Artichoke Dip (Print Version)

# Ingredients:

→ Base Ingredients

01 - 140g fresh spinach

02 - 225g full fat sour cream, room temperature

03 - 225g full fat cream cheese, room temperature

04 - 1 can (425g) artichoke hearts, drained and roughly chopped

05 - 3 cloves garlic, minced

06 - 340g shredded mozzarella, divided

07 - 140g shredded Parmesan

08 - Kosher salt, to taste

09 - Freshly cracked black pepper, to taste

→ For Serving

10 - Sliced French baguette

11 - Fresh chopped parsley

# Instructions:

01 - Heat oven to 175°C (350°F).

02 - In a large bowl, combine fresh spinach, sour cream, cream cheese, chopped artichoke hearts, minced garlic, half the mozzarella, all the Parmesan, and season with kosher salt and black pepper. Mix thoroughly until well incorporated.

03 - Transfer mixture to a 23cm (9-inch) square baking dish or medium-sized cast iron skillet. Spread in an even layer and top with the remaining mozzarella cheese.

04 - Bake for 25-30 minutes, then broil for 1-2 minutes or until the mozzarella on top develops a dark golden brown crust.

05 - Garnish with fresh chopped parsley and serve immediately with sliced baguette for dipping.

# Notes:

01 - This dip can be prepared up to 24 hours ahead and refrigerated before baking.

02 - For a lighter version, reduced-fat cream cheese can be substituted, though the texture may be slightly different.

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