Spinach Artichoke Dip (Printable)

Creamy baked dip with spinach, artichokes, and three cheeses. Ready in 40 minutes for any gathering.

# What You'll Need:

→ 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 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes, optional

# How to Make It:

01 - Set oven to 375°F and allow to preheat.
02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Transfer to a cutting board, 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 fully incorporated.
04 - Gently fold chopped artichoke hearts, prepared spinach, minced garlic, shredded mozzarella, grated Parmesan, salt, black pepper, and red pepper flakes into the cream cheese mixture until evenly distributed.
05 - Pour the dip mixture into a 1-quart baking dish and spread evenly with a spatula or spoon.
06 - Place in preheated oven and bake for 20 to 25 minutes until the mixture is bubbly and the top is golden brown.
07 - Remove from oven and allow to cool for 5 minutes. Transfer to serving bowl and serve warm with tortilla chips, bread, or fresh vegetable crudités.

# Expert Suggestions:

01 -
  • It disappears faster than you can refill the chip bowl, which means youre doing something very right.
  • You can prep it hours ahead and slide it into the oven when guests arrive, making you look effortlessly put together.
  • The creamy, cheesy pull with little bursts of artichoke is the kind of comfort that makes everyone quiet down and focus.
02 -
  • Skipping the step where you squeeze moisture from the spinach will leave you with a watery mess that no amount of cheese can save.
  • Softening the cream cheese completely before mixing is the difference between a smooth dip and one with stubborn little cream cheese pebbles throughout.
  • Baking it until the top is just golden, not brown, keeps the flavors bright and prevents bitterness from over browning the cheese.
03 -
  • Use block mozzarella and shred it yourself instead of buying pre shredded, which often contains anti caking agents that prevent smooth melting.
  • Taste the mixture before baking and adjust the salt, because different brands of cheese and canned artichokes vary wildly in saltiness.
  • If the top browns too quickly, tent the dish loosely with foil for the last few minutes of baking to keep the inside creamy while finishing the cook.
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