Spinach Artichoke Creamy Dip (Printable)

Savory blend of spinach, artichoke hearts, and cheeses baked until golden and bubbly.

# What You'll Need:

→ Vegetables

01 - 10 oz frozen spinach, thawed and well-drained
02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - ½ cup sour cream
05 - ¼ cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# Cooking Steps:

01 - Preheat the oven to 350°F. Lightly grease a medium baking dish approximately 8 inches in diameter.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until the mixture is smooth and uniform.
03 - Gently fold in the spinach, artichoke hearts, Parmesan, mozzarella, minced garlic, salt, black pepper, and red pepper flakes if using, ensuring an even distribution.
04 - Spread the prepared mixture evenly into the greased baking dish.
05 - Bake in the preheated oven for 20 to 25 minutes until the dip is bubbly and the surface is lightly golden.
06 - Serve hot accompanied by tortilla chips, crackers, or sliced baguette.

# Expert Tips:

01 -
  • It comes together in minutes but tastes like you spent hours fussing in the kitchen.
  • The warm, bubbling cheese pulls people away from conversations and toward the dip bowl.
  • You can have it ready to bake hours ahead, then just pop it in the oven when guests arrive.
02 -
  • Squeeze your spinach until your hands ache; waterlogged spinach will sabotage the entire dip.
  • Don't skip the cooling step before serving—it firms up just enough to scoop cleanly, and that moment matters more than you'd think.
03 -
  • Use freshly grated cheeses instead of pre-shredded; the anti-caking agents in packaged cheese prevent that beautiful melt.
  • If your dip seems too thick after folding, a splash of milk loosens it right up without diluting the flavor.
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