Creamy Spinach Artichoke Dip (Printable Version)

Savory blend of tender spinach, artichokes, and melted cheeses baked until golden and bubbling.

# What You'll Need:

→ Vegetables

01 - 10 oz frozen spinach, thawed and well-drained
02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - ½ cup sour cream
05 - ¼ cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Preheat oven to 350°F. Lightly grease a medium 8-inch baking dish.
02 - In a large bowl, combine cream cheese, sour cream, and mayonnaise. Mix thoroughly until smooth.
03 - Fold in spinach, artichoke hearts, Parmesan, mozzarella, garlic, salt, pepper, and red pepper flakes if using. Stir until evenly combined.
04 - Transfer the mixture evenly into the prepared baking dish and smooth the surface.
05 - Bake for 20 to 25 minutes, until the top is bubbling and lightly golden.
06 - Serve warm accompanied by tortilla chips, crackers, or sliced baguette.

# Additional Tips::

01 -
  • It tastes like you spent an hour in the kitchen when you honestly only spent ten minutes of actual work.
  • The combination of spinach and artichoke with two cheeses creates this rich, addictive flavor that keeps people coming back for more.
  • It's naturally vegetarian, budget-friendly, and somehow feels fancy enough to serve at dinner parties.
02 -
  • Do not skip draining the spinach thoroughly—I've made this mistake twice and ended up with a watery mess that took forever to bake through.
  • The dip continues to set as it cools slightly, so it might seem softer than you expect when it first comes out of the oven, which is actually perfect.
03 -
  • A squeeze of fresh lemon juice stirred in at the very end adds a brightness that makes you realize something was missing—use it every time.
  • If your dip seems too thick after baking, stir in a spoonful of hot cream or a splash of milk to loosen it up without making it soupy.
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