Creamy Spinach Artichoke Dip (Printable version)

Creamy blend of spinach, artichokes, and rich cheeses baked to golden perfection. Perfect for entertaining.

# What You Need:

→ Vegetables

01 - 1 can (14 oz) artichoke hearts, drained and chopped
02 - 5 oz fresh spinach, chopped or 1 cup frozen spinach, thawed and squeezed dry
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup sour cream
08 - 1/4 cup mayonnaise

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional

# How to Make It:

01 - Preheat oven to 375°F
02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Allow to cool completely, then squeeze out excess moisture and chop finely
03 - In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well incorporated
04 - Fold chopped artichoke hearts, spinach, minced garlic, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes into the dairy mixture until evenly distributed
05 - Transfer mixture to a 1-quart baking dish and spread evenly across the surface
06 - Bake for 20 to 25 minutes until the dip is bubbly and golden brown on top
07 - Remove from oven and allow to cool for 5 minutes. Serve warm with tortilla chips, bread, or fresh vegetable sticks

# Expert Advice:

01 -
  • It comes together in one bowl with no fancy techniques, just stirring and folding until everything looks irresistible.
  • The creamy, cheesy base clings to every vegetable and chip, making it impossible to stop at just one bite.
  • You can prep it hours ahead and slide it into the oven right before guests arrive, leaving you free to actually enjoy the gathering.
  • Leftovers reheat beautifully and taste just as indulgent the next day, if there are any left at all.
02 -
  • If you skip squeezing the spinach dry, you'll end up with a watery mess that never quite sets, so really wring it out like you mean it.
  • Softening the cream cheese fully at room temperature is non-negotiable, because cold cream cheese will never mix smoothly and you'll be left with stubborn chunks.
  • Taste the mixture before baking and adjust the salt or pepper, since different brands of cheese vary in saltiness.
03 -
  • Use a cast iron skillet instead of a baking dish if you have one, it retains heat beautifully and keeps the dip warm longer at the table.
  • If you're doubling the recipe for a crowd, bake it in a larger, shallow dish so the top gets evenly golden and everyone gets a bit of that crispy edge.
  • Don't overbake it or the edges will dry out, watch for bubbles around the perimeter and a light golden color on top, then pull it out immediately.
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