Spinach Artichokes Cheese Blend (Printable)

A creamy mix of spinach, artichokes, and cheese blends for flavorful, warm savory bites.

# What You’ll Need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and roughly chopped
02 - 5 oz frozen spinach, thawed and squeezed dry
03 - 2 cloves garlic, minced

→ Dairy

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

→ Seasonings

09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
11 - ¼ tsp crushed red pepper flakes

# Steps:

01 - Preheat oven to 350°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in the mozzarella, Parmesan, garlic, spinach, and artichokes. Mix until well combined.
04 - Season with salt, pepper, and red pepper flakes if using.
05 - Transfer the mixture to an 8-inch square baking dish or similar.
06 - Bake for 25 minutes, or until bubbling and golden on top.
07 - Let cool slightly before serving with bread, crackers, or fresh vegetables.

# Expert Advice:

01 -
  • The way the cheese creates this incredible golden crust that crackles when you break into it
  • People literally hover around the baking dish waiting for it to come out of the oven
  • Leftovers reheat beautifully for lunch the next day, if you even have any
02 -
  • I once skipped squeezing the spinach dry and ended up with a watery mess that never quite thickened up
  • The dip continues to thicken as it cools slightly, so don't panic if it seems loose right out of the oven
  • An extra five minutes under the broiler creates incredible caramelized spots if you're feeling ambitious
03 -
  • Make this up to two days ahead, store it covered in the fridge, then bake just before guests arrive
  • Use a light-colored baking dish so you can actually see when the bottom starts bubbling

Go Back