Cheesy Spinach Artichoke Dip (Print Version)

A warm, creamy dip loaded with spinach, artichokes, and melted cheeses for gatherings.

# Components:

→ 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 can 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)

# Method:

01 - Preheat the oven to 375°F and lightly grease a medium (8x8 inch) baking dish.
02 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth.
03 - Fold in spinach, artichoke hearts, minced garlic, salt, black pepper, and crushed red pepper flakes if using, ensuring an even mixture.
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 alongside tortilla chips, sliced baguette, or fresh vegetables.

# Expert Advice:

01 -
  • It comes together in one bowl with ingredients you probably already have tucked away somewhere.
  • The creamy, tangy, cheesy combination is so satisfying that even people who claim they dont like spinach will go back for seconds.
02 -
  • Squeeze that spinach hard, I use a clean kitchen towel and wring it like a wet rag or youll end up with a soupy mess.
  • Do not skip softening the cream cheese, cold cream cheese will never blend smoothly and youll get chunks no one wants to bite into.
03 -
  • Use freshly grated Parmesan instead of the pre-grated kind, it melts better and tastes sharper.
  • Let the dip rest for five minutes after baking so it sets slightly and is easier to scoop without falling apart.
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