Creamy Spinach Artichoke Dip (Print Version)

# Ingredients:

→ Cheese Blend

01 - 120 g shredded mozzarella cheese
02 - 120 g shredded Gruyère cheese or substitute additional mozzarella
03 - 60 g grated parmesan cheese, divided

→ Base Mixture

04 - 28 g unsalted butter
05 - 3 garlic cloves, minced
06 - 120 ml chicken broth
07 - 0.5 chicken bouillon cube
08 - 1 teaspoon Dijon mustard
09 - 225 g cream cheese, softened and cubed
10 - 120 g sour cream
11 - 120 g mayonnaise or additional sour cream

→ Vegetables & Additional Flavour

12 - 410 g jar drained, roughly chopped artichoke hearts
13 - 140 g fresh spinach, roughly chopped (or 280 g frozen spinach, thawed and squeezed dry)
14 - 1–2 teaspoons lemon juice

# Instructions:

01 - Combine mozzarella, Gruyère, and parmesan cheese in a bowl. Set aside and reserve 1 cup of the mixture for the topping.
02 - Preheat oven to 175°C (350°F).
03 - Melt butter in a large saucepan over medium heat. Add minced garlic, cooking for 2 minutes until fragrant.
04 - Reduce heat to medium-low. Stir in chicken broth, bouillon cube, Dijon mustard, cream cheese, sour cream, and mayonnaise. Stir continuously until the mixture is smooth and well combined.
05 - Add chopped artichoke hearts followed by the spinach. Stir and cook until spinach is wilted, about 3–5 minutes.
06 - Gradually stir in the combined cheese blend, reserving 1 cup for topping, until melted and fully incorporated. Remove from heat and mix in lemon juice.
07 - Lightly grease a 1–2 litre baking dish. Pour the mixture in and spread evenly. Sprinkle with reserved cheese blend.
08 - Bake uncovered for 20–25 minutes until bubbling and golden. For a crispier top, broil at 260°C (500°F) for 1–2 minutes, watching carefully to avoid burning.
09 - Serve immediately with toasted pita bread, naan, baguette slices, crackers, or fresh vegetables as desired.

# Notes:

01 - For best melting, shred or grate cheeses from blocks rather than using pre-shredded varieties.
02 - Let cream cheese soften fully at room temperature to ensure smooth blending.
03 - If using frozen spinach, thaw completely and squeeze out all excess liquid before adding.
04 - Omit bouillon cube by adding 0.25 teaspoon salt if preferred.
05 - Optional: Sundried tomatoes or crumbled cooked bacon may be added for extra flavour.
06 - Assemble dip up to 2 days ahead and bake prior to serving.
07 - Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

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