Cheesy Spinach Artichoke Dip (Printable Version)

Creamy blend of spinach, artichokes, and melted cheese, rich and perfect for every occasion.

# 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 It:

01 - Set the oven to 375°F (190°C) and lightly grease a medium-sized 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 red pepper flakes if using, ensuring uniform distribution.
04 - Spread the prepared mixture evenly into the greased baking dish.
05 - Bake for 20 to 25 minutes until heated through and the surface is lightly golden.
06 - Present warm with tortilla chips, sliced baguette, or fresh vegetable crudités.

# Expert Advice:

01 -
  • It comes together in minutes and bakes while you clean up or set the table.
  • The texture is so creamy and cheesy that people always assume it took hours.
  • It works for everything from casual movie nights to holiday appetizer spreads.
  • Leftovers reheat beautifully, though they rarely last that long.
02 -
  • Squeeze the spinach as dry as you possibly can, or the dip will turn watery and separate in the oven.
  • Softening the cream cheese fully before mixing makes a huge difference in texture and prevents lumps.
  • If the top starts browning too fast, tent the dish loosely with foil for the last few minutes.
03 -
  • Use block cheese and shred it yourself, pre shredded cheese has coatings that can make the dip grainy.
  • Taste the mixture before baking and adjust the salt, it should be well seasoned going in.
  • For a crispy top, broil the dip for the last minute or two, but watch it closely so it doesn't burn.
Go Back