Easy Spinach Artichoke Dip

This is the hot, gooey, scoopable spinach and artichoke dip that empties the bowl at every gathering, and it leans on one smart shortcut to get there fast: jarred Alfredo sauce. Instead of measuring out sour cream, mayo, and seasonings, the Alfredo brings a ready-made creamy, garlicky base in one pour.

From there it’s a three-cheese affair, cream cheese for body, mozzarella for that gooey pull, and Parmesan for a savory, nutty edge, all folded together with chopped artichokes and spinach. An optional handful of water chestnuts is a clever touch, adding a little surprise crunch.

The one step that makes or breaks it: squeeze the thawed spinach as dry as you possibly can. Any water left behind thins the dip and makes it weep. Bake until hot and bubbly, let it settle a few minutes, and serve warm with chips, crackers, or torn baguette.

Kitchen Tips

• Squeeze the thawed spinach as dry as possible; leftover water is the number one cause of a thin, watery dip.
• Soften the cream cheese first so it blends smoothly instead of leaving lumps.
• Add the water chestnuts for a surprising crunch against the creamy dip.

Variations

• Stir in minced garlic, a squeeze of lemon, or a pinch of red pepper flakes to brighten and spice it up.
• Bake it in a bread bowl, or top with extra mozzarella for a browned, bubbly crust.