Spinach Artichoke Creamy Dip (Printable)

Cheesy, creamy baked blend of spinach and artichoke hearts, ideal for sharing at parties and gatherings.

# What You’ll Need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and 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 sour cream
06 - ½ cup mayonnaise
07 - 1 cup grated mozzarella cheese
08 - ½ cup grated Parmesan cheese

→ Seasonings

09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ¼ tsp crushed red pepper flakes (optional)

# Steps:

01 - Preheat the oven to 375°F. Lightly grease a medium baking dish (about 1–1.5 quarts).
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth.
03 - Stir in mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes.
04 - Fold in chopped artichoke hearts and spinach until evenly distributed.
05 - Transfer the mixture to the prepared baking dish and smooth the top.
06 - Bake for 20–25 minutes, or until bubbly and lightly golden on top.
07 - Serve warm with tortilla chips, baguette slices, or vegetable sticks.

# Expert Advice:

01 -
  • It comes together in under ten minutes but tastes like you fussed over it for hours
  • The combination of cream cheese, sour cream, and mayo creates the silkiest, most luxurious base that somehow manages to feel rich without being heavy
02 -
  • Squeezing every bit of water out of the thawed spinach is absolutely critical—wet spinach makes the dip watery and prevents that perfect creamy consistency
  • Let the dip rest for about 5 minutes after baking so it sets slightly and makes scooping easier
  • This reheats surprisingly well in the microwave at 50% power, so do not stress about getting it out at the exact right moment
03 -
  • A splash of lemon juice brightens all the rich flavors and balances the heavy dairy
  • Grate your own cheese instead of buying pre-shredded for the smoothest melting texture

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