Creamy Spinach Artichoke Dip (Print Version)

A creamy blend of spinach and artichoke baked until bubbly and golden, perfect for sharing.

# What You 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 teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 1–1.5 quart baking dish with cooking spray or butter.
02 - In a large bowl, combine cream cheese, sour cream, and mayonnaise. Beat with hand mixer until completely smooth and creamy.
03 - Stir in mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes until fully incorporated.
04 - Fold in chopped artichoke hearts and spinach, mixing until evenly distributed throughout the cheese mixture.
05 - Spoon mixture into prepared baking dish, spreading evenly and smoothing the top with a spatula.
06 - Bake for 20–25 minutes until edges are bubbly and top is lightly golden brown.
07 - Remove from oven and serve immediately with tortilla chips, baguette slices, or fresh vegetable crudités.

# Expert Hints:

01 -
  • It comes together in under 10 minutes of active prep time
  • The creamy, cheesy interior develops this incredible golden crust on top
  • You can assemble it hours before baking and just pop it in when guests arrive
  • It is basically impossible to stop eating once you start
02 -
  • Watery spinach ruins everything, so squeeze it harder than you think you need to
  • The dip is done when the edges are bubbling vigorously and the top has spots of golden brown
  • Let it cool for about 5 minutes before serving, or you will burn your mouth on that molten cheese
03 -
  • A squeeze of fresh lemon juice right before baking brightens all the rich flavors
  • Chopped fresh herbs like parsley or basil add color and freshness
  • If the dip gets too dark, tent it loosely with foil for the last few minutes

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