Creamy Spinach Artichoke Dip (Printable)

Rich, cheesy blend of tender spinach and artichokes baked until bubbly and golden.

# What You'll Need:

→ Vegetables

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

→ Dairy

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

→ Seasonings

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

# How-To Steps:

01 - Preheat the oven to 375°F.
02 - In a large bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in the mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes (if using).
04 - Add the chopped artichoke hearts and spinach, mixing until well combined.
05 - Transfer the mixture to a greased 1-quart baking dish and spread evenly.
06 - Bake for 25 minutes, or until hot and bubbly and the top is lightly golden.
07 - Serve warm with tortilla chips, crackers, or sliced baguette.

# Expert Advice:

01 -
  • The three cheese blend creates layers of flavor that keep everyone coming back for just one more bite
  • It comes together in minutes but tastes like something from a restaurant
  • This dip holds its heat beautifully so you can actually enjoy your own party
02 -
  • I once skipped the step of squeezing out the frozen spinach and ended up with a watery mess that never properly thickened
  • The dip needs those full 25 minutes in the oven to get that beautiful golden top and properly meld all the flavors
  • You can assemble this a day ahead, but it really is best when baked fresh
03 -
  • Grate your own Parmesan instead of buying pre-grated for way better flavor
  • Let the dip rest for 5 minutes after baking so it sets up slightly and is easier to scoop

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