Spinach Artichoke Dip (Printable)

Warm, creamy blend of spinach and artichokes with melted cheeses. Perfect for parties and gatherings.

# What You Need:

→ Vegetables

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

→ Dairy

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

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)

# Directions:

01 - Preheat your oven to 375°F.
02 - In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
03 - Stir in the chopped spinach, artichoke hearts, minced garlic, mozzarella cheese, Parmesan, salt, pepper, and red pepper flakes (if using).
04 - Transfer the mixture into a 1-quart baking dish and spread evenly.
05 - Bake for 20–25 minutes, or until bubbly and golden on top.
06 - Let cool for 5 minutes before serving. Serve warm with bread, crackers, or tortilla chips.

# Expert Hints:

01 -
  • The kind of comfort food that makes people linger around your kitchen island way longer than they planned
  • It comes together in about fifteen minutes of actual work but tastes like you fussed over it for hours
02 -
  • Frozen spinach must be squeezed within an inch of its life, I use a clean kitchen towel and twist until my hands hurt, otherwise your dip turns into a watery mess
  • If you're making this ahead, prep everything the day before but bake it fresh, the texture changes when reheated and loses that just-made magic
03 -
  • Mix everything by hand instead of using an electric mixer, over-mixed cheese develops this weird gummy texture that nobody wants in their dip
  • For extra crispy edges, run the dish under the broiler for 60 seconds after baking, but literally stand right there because it goes from perfect to burnt faster than you'd believe
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