Creamy Spinach Artichoke Dip (Printable Version)

A creamy, crowd-pleasing dip with spinach, artichoke hearts, and rich cheeses. Baked to golden perfection in just 40 minutes.

# 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 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional

# Step-by-Step Guide:

01 - Preheat the oven to 375°F.
02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Let cool, then squeeze out excess moisture and chop.
03 - In a medium bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth.
04 - Fold in the chopped artichoke hearts, spinach, garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using.
05 - Transfer the mixture to a 1-quart baking dish and spread evenly.
06 - Bake for 20 to 25 minutes, until bubbly and golden on top.
07 - Let cool for 5 minutes before serving. Serve warm with chips, bread, or vegetable sticks.

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • The balance of creamy, tangy, and savory hits every craving at once.
  • Leftovers reheat beautifully, though there rarely are any.
  • You can prep it the night before and just slide it into the oven when guests arrive.
02 -
  • If you skip squeezing the spinach dry, the dip will be watery and thin, no amount of baking will fix it.
  • Softening the cream cheese completely before mixing prevents clumps and makes stirring so much easier.
  • Baking until the top is golden, not just melted, gives you that irresistible crispy edge.
03 -
  • Make it ahead and refrigerate unbaked, then let it sit at room temperature for 15 minutes before baking so it heats evenly.
  • For a lighter version, swap Greek yogurt for sour cream, the tang stays but the calories drop.
  • If you love heat, double the red pepper flakes or add a diced jalapeño to the mix.
Go Back