Spinach Artichoke Dip (Print Version)

Creamy blend of spinach, artichokes, and melted cheeses—an irresistible party appetizer everyone loves.

# What You'll Need:

→ Vegetables

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

→ Dairy

04 - 8 ounces 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 Make:

01 - Preheat the 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 mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended.
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 the mixture is bubbly and golden on top.
07 - Allow to cool for 5 minutes before serving. Serve warm with tortilla chips, bread, or fresh vegetable sticks.

# Expert Tips:

01 -
  • It comes together in one bowl with almost no prep, so you can make it even when you're tired or hosting last minute.
  • The balance of tangy artichokes and creamy cheese makes every bite ridiculously satisfying without feeling too heavy.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded overnight.
02 -
  • If you skip squeezing the spinach dry, the dip will turn soupy and separate in the oven, leaving you with a watery mess instead of a thick, scoopable texture.
  • Softening the cream cheese completely before mixing is non-negotiable, or you'll end up with lumps that won't smooth out no matter how much you stir.
  • Don't overbake it or the top will turn leathery and the edges will dry out, so watch for bubbling and light browning, then pull it out.
03 -
  • Sprinkle a handful of extra mozzarella on top before baking if you want a thicker, cheesier crust that gets deeply golden and crispy at the edges.
  • Swap half the sour cream for Greek yogurt to lighten it up without losing the creamy tang, and no one will know the difference unless you tell them.
  • If you want a little kick, double the red pepper flakes or add a dash of hot sauce to the mix before baking.
Go Back