Creamy Spinach Artichoke Dip (Printable)

Creamy blend of spinach, artichokes, and melted cheeses baked until golden. Perfect party appetizer.

# What you'll need:

→ Vegetables

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

→ Dairy

04 - 8 oz cream cheese, softened
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup sour cream
08 - 1/4 cup mayonnaise

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional

# How-To Steps:

01 - Preheat oven to 375°F
02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Allow to cool, then squeeze out excess moisture and chop
03 - In a medium bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth
04 - Fold in the chopped artichoke hearts, spinach, garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using
05 - Transfer the mixture to a 1-quart baking dish and spread evenly
06 - Bake for 20 to 25 minutes, until bubbly and golden on top
07 - Let cool for 5 minutes before serving. Serve warm with chips, bread, or vegetable sticks

# Expert Tips:

01 -
  • It comes together in one bowl and bakes while you clean up or set the table, no fuss at all.
  • The combination of cream cheese and mozzarella creates a stretch and creaminess that keeps people coming back for one more scoop.
  • It works just as well for a quiet weeknight with crackers as it does for a crowd at game day or holidays.
02 -
  • If you don't squeeze the spinach dry enough, the dip will turn watery and separate as it bakes, lesson I learned the hard way at a potluck.
  • Using cold cream cheese straight from the fridge will leave you with stubborn lumps no matter how long you stir, so let it soften first.
  • Don't overbake it or the edges will dry out and the cheese can turn grainy, pull it as soon as you see those bubbles and a few golden spots.
03 -
  • Taste the mixture before it goes in the oven and adjust the salt, garlic, or pepper to your liking, it's much easier to fix now than after it's baked.
  • If the top isn't browning as much as you'd like, switch the oven to broil for the last minute or two and watch it closely so it doesn't burn.
  • Use a shallow baking dish instead of a deep one if you want more of that golden, bubbly surface area, it makes every scoop a little more special.
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