Creamy Spinach Artichoke Dip (Printable)

Creamy blend of spinach, artichokes, and melted cheeses baked until golden. Perfect for parties and snacking.

# 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

# Directions:

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 blended.
04 - Fold in chopped artichoke hearts, spinach, minced garlic, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes if desired.
05 - Transfer mixture to a 1-quart baking dish and spread evenly.
06 - Bake for 20 to 25 minutes until bubbly and golden brown on top.
07 - Let cool for 5 minutes before serving. Serve warm with tortilla chips, bread, or fresh vegetable sticks.

# Expert Tips:

01 -
  • It comes together in less than an hour, but tastes like you fussed over it all day.
  • The creamy texture with little bursts of artichoke makes every bite interesting without being complicated.
  • It works for game day, potlucks, or those nights when dinner is just a really good snack.
  • Leftovers reheat beautifully, so you can enjoy it again without any guilt.
02 -
  • If you skip squeezing the spinach dry, the dip will turn watery and lose that thick, scoopable texture you want.
  • Softening the cream cheese completely before mixing saves you from lumps that no amount of stirring will fix later.
  • Baking it too long can make the edges dry out, so pull it as soon as the top is golden and bubbling.
03 -
  • Let the dip sit at room temperature for 10 minutes before baking if it has been in the fridge, so it heats through evenly.
  • Use a shallow, wide baking dish instead of a deep one to maximize that golden, bubbly top layer everyone fights over.
  • Reheat leftovers in the oven instead of the microwave to bring back that crispy top and creamy center.
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