Cheesy Spinach Artichoke Dip (Printable)

A creamy blend of spinach, artichokes, and cheeses, baked to bubbly perfection.

# 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)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a medium (8x8 inch) baking dish.
02 - In a large bowl, blend cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth.
03 - Fold in spinach, artichoke hearts, garlic, salt, black pepper, and optional red pepper flakes until evenly mixed.
04 - Spoon mixture into prepared dish and spread evenly across the surface.
05 - Bake for 20 to 25 minutes, or until the dip is heated through, bubbly, and lightly golden on top.
06 - Enjoy immediately with tortilla chips, sliced baguette, or fresh vegetables.

# Expert Advice:

01 -
  • It looks fancy but takes less time to make than most dips, so you can actually enjoy your guests instead of being stuck in the kitchen.
  • The combination of spinach and artichokes feels sophisticated, but the cheese makes it comforting and addictive in the best way.
  • You can prep everything ahead and just pop it in the oven when people arrive.
02 -
  • If your spinach isn't squeezed dry, your dip will separate and get watery—I learned this the embarrassing way at my first dinner party.
  • Don't skip softening the cream cheese first, or you'll spend ten minutes fighting with your spoon instead of actually mixing.
  • The dip continues to cook slightly after you take it out, so pull it when it's just starting to brown rather than waiting for it to be deeply golden.
03 -
  • Room temperature cream cheese mixes smoothly without lumps, so pull it out of the fridge 30 minutes before you start.
  • Use a shallow baking dish rather than deep so the top gets golden and the whole thing heats evenly.
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