Cheesy Spinach Artichoke Dip (Print version)

Warm, cheesy blend of spinach and artichokes, perfect for sharing and simple to prepare.

# What You 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:

01 - Preheat the oven to 375°F and lightly grease an 8x8-inch baking dish.
02 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, shredded mozzarella, and grated Parmesan until smooth.
03 - Fold in the spinach, chopped artichoke hearts, minced garlic, salt, black pepper, and crushed red pepper flakes if desired, mixing thoroughly.
04 - Spoon the mixture into the prepared baking dish and spread evenly.
05 - Bake for 20 to 25 minutes until bubbling and the top is lightly browned.
06 - Serve immediately with tortilla chips, sliced baguette, or fresh vegetables.

# Expert tips:

01 -
  • It comes together in minutes and tastes like you spent all day in the kitchen.
  • Everyone goes quiet when they take the first bite, then immediately asks for the recipe.
  • You can prep it hours ahead and just slide it in the oven when people arrive.
02 -
  • Squeeze that spinach until your hands hurt or you'll end up with a watery mess instead of a creamy dip.
  • Softening the cream cheese is non-negotiable, cold cream cheese will not mix smoothly no matter how hard you stir.
  • Don't skip the garlic, it makes the whole thing taste alive instead of flat.
03 -
  • Make it a few hours ahead and refrigerate, then bake it right before guests arrive so your kitchen smells amazing.
  • Use a hand mixer to blend the cream cheese mixture if you want it extra smooth and fluffy.
  • Taste before baking and adjust the salt and pepper, every brand of cheese is different.
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