Cheesy Spinach Artichoke Dip (Printable)

Warm, creamy blend with spinach, artichokes, and cheeses for easy entertaining.

# Ingredient List:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Vegetables

06 - 1 cup frozen chopped spinach, thawed and squeezed dry
07 - 14 oz canned artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a medium baking dish.
02 - In a large bowl, blend cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth.
03 - Fold in spinach, artichoke hearts, garlic, salt, black pepper, and red pepper flakes if using, mixing thoroughly.
04 - Spread the mixture evenly into the prepared baking dish.
05 - Bake for 20 to 25 minutes until hot, bubbly, and lightly golden on top.
06 - Serve warm with tortilla chips, sliced baguette, or fresh vegetables.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for last-minute entertaining when you need something that tastes like you spent all day on it.
  • The combination of cream cheese, sour cream, and mayo creates an impossibly smooth base that holds the vegetables without feeling heavy.
  • You can make it entirely by hand with one bowl, which means minimal cleanup and maximum relaxation before guests arrive.
02 -
  • Squeezing your thawed spinach until it feels almost dry is non-negotiable; I learned this the hard way when a batch came out weeping water instead of staying creamy.
  • Don't skip softening the cream cheese first; cold cream cheese lumps persist no matter how much you stir, and your guests will notice those little knots of cheese throughout.
  • The dip will bubble around the edges first and that's your signal to keep watching; the very center often looks soft when it's actually perfectly set.
03 -
  • Grating Parmesan fresh from a block instead of using pre-grated gives you finer texture and better melting in the dip.
  • Mince your garlic as fine as possible so it distributes evenly and doesn't leave large pieces that catch between your teeth as you're trying to impress people with how effortlessly good this dip is.
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