Creamy Spinach Artichoke Dip (Printable)

Creamy blend of spinach, artichokes, and melted cheeses creates the ultimate crowd-pleasing appetizer for any gathering.

# Ingredient list:

→ 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

# Cooking steps:

01 - Preheat oven to 375 degrees Fahrenheit.
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 finely.
03 - In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth and fully incorporated.
04 - Fold artichoke hearts, spinach, minced garlic, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes into the cheese mixture until evenly distributed.
05 - Transfer the mixture to a 1-quart baking dish and spread in an even layer.
06 - Bake for 20 to 25 minutes until the dip is bubbly and golden on top.
07 - Allow to cool for 5 minutes. Serve warm with tortilla chips, bread, or fresh vegetable sticks.

# Expert advice:

01 -
  • It vanishes from the table faster than anything else you can make in under an hour.
  • The combination of textures, from tender artichokes to melted cheese, keeps every bite interesting.
  • You can prep it in the morning and bake it right before guests arrive.
  • It tastes like something from a restaurant but uses pantry staples you probably already have.
02 -
  • Squeeze the spinach as dry as possible or your dip will end up watery and sad instead of thick and creamy.
  • Don't skip softening the cream cheese, cold chunks will never blend in and you'll be left with grainy pockets.
  • If the top starts browning too fast, tent it loosely with foil for the last five minutes of baking.
03 -
  • Use a shallow, wide baking dish instead of a deep one so you get more of that golden, bubbly top everyone fights over.
  • Taste the mixture before baking and adjust the salt or garlic to your preference, it's much easier to fix now than after it's cooked.
  • If you double the recipe for a crowd, use two separate dishes instead of one large pan so the center cooks through without burning the edges.
Return