Spinach Artichoke Dip (Printable Version)

Creamy blend of spinach, artichokes, and cheese baked until golden. Ideal for parties and game day snacking.

# What You Need:

→ Vegetables

01 - 1 (14 oz) can 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

# Step-by-Step Guide:

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 chopped artichoke hearts, spinach, garlic, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes if using.
05 - Transfer 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 Advice:

01 -
  • It disappears fast at every gathering, so you know it works.
  • The combination of spinach and artichoke with melted cheese feels restaurant-quality but costs a fraction.
  • You can prep it ahead and just slide it into the oven when guests arrive.
  • Leftovers reheat beautifully, though there are rarely any left.
02 -
  • If you skip squeezing the spinach dry, the dip will end up watery and thin instead of thick and creamy.
  • Softening the cream cheese at room temperature before mixing makes all the difference in getting a smooth, lump-free base.
  • Don't overbake it or the top will dry out, you want it just bubbly and golden, not crusty.
03 -
  • Taste the mixture before baking and adjust the salt and pepper, it should be well-seasoned even before it hits the oven.
  • If the dip thickens too much as it cools, just pop it back in the oven for a few minutes to loosen it up again.
  • Use block mozzarella and shred it yourself for better melting and less clumping than pre-shredded cheese.
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