The Best Spinach Artichoke Dip

For 12 Serving (9X13-inch pan of dip), The Best Spinach Artichoke Dip keeps the list centered on heavy cream, all-purpose flour and garlic powder. Set aside about 55 minutes.

• Yield 12 Serving (9X13-inch pan of dip)
• Ready in 55 minutes
• Prep 20 minutes
• Cook 35 minutes

Ingredients

• 1 1/2 cups heavy cream, half-and-half, or milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1 teaspoon coarse, kosher salt
• 1/4 to 1/2 teaspoon coarsely ground black pepper
• 8 ounces cream cheese, light or regular, softened
• 2 cans (15-ounce each) artichoke hearts, drained and coarsely chopped
• 1/2 to 1 teaspoon hot sauce, optional (but adds great flavor without making it spicy)
• 1 cup freshly grated Parmesan cheese
• 1 to 1 1/2 cups freshly grated mozzarella or Monterey Jack cheese
• 10 to 16 ounces frozen chopped spinach, defrosted and squeezed dry

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch or similar sized baking dish.
2. In a large microwave-safe bowl, whisk together the cream (or milk), flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened to the consistency of warm pudding, about 4-5 minutes.
3. Stir in the cream cheese and mix until well-combined (it's ok if there are a few lumps, but try to whisk it until as smooth as possible). Mix well. Spread the dip into the prepared pan.
4. Bake for 25-30 minutes until bubbling and golden on top. Serve warm with bread or tortilla chips.

Give it a minute off the heat, then serve it while it is still hot.