Creamy Spinach Artichoke Dip (Printable)

Creamy blend of spinach, artichokes, and cheeses baked to golden perfection for any occasion.

# What You 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)

# How-To Steps:

01 - Preheat the oven to 350°F and lightly grease a medium 8-inch baking dish.
02 - In a large mixing bowl, blend together cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in spinach, artichoke hearts, Parmesan, mozzarella, garlic, salt, black pepper, and red pepper flakes if using, mixing until evenly distributed.
04 - Transfer the mixture into the greased baking dish and spread evenly.
05 - Bake for 20 to 25 minutes, until the top is bubbling and lightly golden.
06 - Serve warm with tortilla chips, crackers, or sliced baguette.

# Expert Suggestions:

01 -
  • The texture is impossibly creamy without feeling heavy
  • It comes together in under 10 minutes of active prep
  • Leftovers reheat surprisingly well for lunch the next day
02 -
  • Watery spinach is the number one reason this dip fails. Squeeze it harder than you think you need to.
  • The dip continues thickening as it cools slightly so dont worry if it looks a little loose right out of the oven.
  • Room temperature ingredients blend together so much better than cold ones.
03 -
  • Mix fresh herbs like parsley or chives into the finished dip for color and brightness.
  • For extra texture top with panko breadcrumbs mixed with a little melted butter before baking.
  • A tablespoon of white wine or white wine vinegar added to the base cuts through the richness beautifully.
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