1-Getting this Baked Spinach And Artichoke Dip just right: Start by preheating your oven to 375°F, which sets the stage for that perfect bake. You’ll melt 6 tablespok tablespoons unsalted butter in a skillet over medium-low heat, then add 1/2 cup chopped green onions and cook until they’re softened, about 5 minutes.

2-Once that’s done: remove from heat and stir in 8 ounces quartered cream cheese and 1 cup sour cream until smooth. Next, mix in the 14-ounce can of drained and coarsely chopped quartered artichoke hearts, 10 ounces thawed and thoroughly squeezed dry frozen chopped spinach, 1 cup shredded parmesan cheese, half of the 1 cup shredded mozzarella cheese, 1 tablespoon minced garlic, and 1 teaspoon hot sauce if you’re using it. Season with salt and pepper to taste, spread it evenly in the skillet, and top with the remaining mozzarella.

3-Bake uncovered for 20 minutes until it’s bubbling and the cheese is melted, then broil for 2 minutes to brown the top keep a close eye to avoid burning. For best results, use canned artichokes in water to control saltiness and a heavy oven-safe skillet like cast iron for even cooking. Let it cool a bit, garnish with the reserved green onions, and serve warm with chips or toast.

4-First, preheat your oven and prepare your ingredients as noted. This ensures everything mixes well without any surprises. Then, in your skillet, melt the butter and cook the green onions for that flavorful base.

5-Mix in the creamy elements like cream cheese and sour cream for a smooth texture.

6-Fold in veggies and cheeses gently to keep the dip even.

7-Bake and broil for the perfect finish, then serve right away.