Creamy Spinach Artichoke Dip (Printable Format)

Creamy blend of spinach, artichokes, and three cheeses baked until golden and bubbly. Perfect party appetizer.

# What's Needed:

→ Vegetables

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

→ Dairy

04 - 8 ounces 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 the oven to 375°F.
02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2-3 minutes until wilted. Remove from heat, let cool, 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 combined.
04 - Fold the chopped artichoke hearts, spinach, minced garlic, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes into the creamy base until evenly distributed.
05 - Spread the mixture evenly into a 1-quart baking dish.
06 - Bake for 20-25 minutes until the dip is bubbly and golden brown on top.
07 - Allow the dip to cool for 5 minutes before serving. Transfer to a serving bowl and offer warm with tortilla chips, bread, or fresh vegetable sticks.

# Expert Advice:

01 -
  • It disappears faster than you can refill the chip bowl, which means you did something right.
  • The creamy, tangy blend makes people lean in for seconds before they've finished their first scoop.
  • It comes together in one bowl and bakes while you handle everything else.
  • Leftovers reheat beautifully, though in my house they rarely make it to the next day.
02 -
  • Squeeze the spinach dry like your dip depends on it, because it does, and watery spinach will ruin the texture.
  • Softened cream cheese is non-negotiable, cold cream cheese will leave you with lumps no amount of stirring can fix.
  • If you're making this ahead, assemble it and refrigerate it unbaked, then add 5 extra minutes to the bake time when it goes in cold.
03 -
  • Use a cast iron skillet instead of a baking dish if you want to serve it straight from the oven to the table with a rustic look.
  • Mix in a tablespoon of lemon juice to brighten the flavors and cut through the richness if it feels too heavy.
  • Double the garlic if you're cooking for people who appreciate bold flavors, it won't overpower the dip.
  • Let the dip sit for 5 minutes before serving so the flavors settle and the cheese stops bubbling like lava.
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