Cheesy Spinach Artichoke Dip (Printable)

Creamy blend of spinach and artichokes baked with gooey cheeses for a savory warm treat.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Vegetables

06 - 1 cup frozen chopped spinach, thawed and squeezed dry
07 - 14 oz canned artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How To Make It:

01 - Preheat the oven to 375°F. Lightly grease an 8x8 inch baking dish.
02 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth.
03 - Fold in the spinach, artichoke hearts, minced garlic, salt, black pepper, and red pepper flakes if using. Mix thoroughly.
04 - Spread the prepared mixture evenly in the greased baking dish.
05 - Bake for 20 to 25 minutes, until the dip is hot, bubbly, and lightly golden on top.
06 - Serve immediately with tortilla chips, sliced baguette, or fresh vegetables.

# Expert Advice:

01 -
  • The combination of three cheeses creates an incredibly rich, addictive creaminess that keeps people coming back for seconds
  • It comes together in just fifteen minutes of prep time but tastes like something you fussed over for an hour
  • This dip travels well and reheats beautifully, making it perfect for potlucks, game days, or casual gatherings
02 -
  • Squeezing every last drop of moisture from the thawed spinach is non-negotiable, excess water turns this creamy dream into a watery disappointment
  • Let your cream cheese soften completely at room temperature before mixing, cold cream cheese creates stubborn lumps that never quite smooth out
03 -
  • Broil the dip for the last two minutes if you want extra crispy, golden brown spots on top, but watch it closely because it goes from perfect to burnt fast
  • For individual portions, divide the mixture among ramekins and bake for about fifteen minutes, then broil for one to two minutes for perfectly portioned servings
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