Spinach Artichoke Dip (Printable Version)

Creamy blend of spinach, artichokes, and melted cheeses baked until golden. A crowd-pleasing appetizer.

# What You 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 and well incorporated.
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 - Allow to cool for 5 minutes before serving. Serve warm with chips, bread, or vegetable sticks.

# Expert Tips:

01 -
  • It comes together in one bowl with no fancy technique, just stirring and baking.
  • The combination of three cheeses creates a richness that feels indulgent without being heavy.
  • You can assemble it hours ahead and bake it right before guests arrive, saving you last minute stress.
  • Leftovers reheat beautifully, and sometimes taste even better the next day when the flavors have melded.
02 -
  • If you skip squeezing the spinach dry, you'll end up with a runny dip that pools liquid around the edges and never sets right.
  • Don't overbake it or the top will turn from golden to brown and bitter, check it at 20 minutes and trust your eyes.
  • Softening the cream cheese is non-negotiable, cold cream cheese won't blend and you'll have chunks no matter how hard you stir.
03 -
  • Use a shallow baking dish instead of a deep one so you get more of that coveted golden, bubbly surface.
  • If you love garlic, roast a whole head and squeeze the soft cloves into the mix for a mellow, sweet garlic flavor that won't overpower.
  • Don't skimp on the squeeze when draining your spinach, even a little extra moisture can turn your dip soupy.
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