Spinach Artichoke Dip (Printable)

Creamy blend of spinach, artichokes, and rich cheeses—perfect for parties or snacking.

# Ingredient List:

→ 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

# How-To Steps:

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 finely
03 - In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well incorporated
04 - Fold in chopped artichoke hearts, spinach, minced garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if desired. Stir until evenly distributed
05 - Transfer mixture to a 1 quart baking dish and spread evenly across the bottom
06 - Bake for 20 to 25 minutes until bubbly and golden on top
07 - Allow to cool for 5 minutes before serving. Present warm with chips, bread, or vegetable sticks

# Expert Hints:

01 -
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • The creamy, cheesy blend with tender artichoke and spinach hits every comfort note without feeling heavy.
  • Leftovers reheat beautifully, and somehow taste even better the next day.
02 -
  • Always squeeze your spinach dry, even if you think you already did, because extra water will ruin the texture and make your dip watery.
  • Softening the cream cheese at room temperature is non-negotiable, cold cream cheese will never blend smoothly no matter how hard you stir.
  • If you want extra cheesy goodness, sprinkle more mozzarella on top before baking for a gooey, golden crust.
03 -
  • Use a cast iron skillet instead of a baking dish for a rustic presentation that goes straight from oven to table.
  • Taste the mixture before baking and adjust the salt and garlic to your preference, it's much easier to fix now than after it's baked.
  • If the top isn't browning enough, switch your oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
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