Spinach Artichoke Creamy Dip (Printable)

Savory blend of spinach, artichokes, and cheeses baked until golden and bubbling.

# Ingredient List:

→ Vegetables

01 - 10 oz frozen spinach, thawed and well-drained
02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - ½ cup sour cream
05 - ¼ cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Preheat the oven to 350°F and lightly grease a medium baking dish.
02 - Combine softened cream cheese, sour cream, and mayonnaise in a large bowl; mix until smooth.
03 - Gently fold in spinach, artichoke hearts, Parmesan, mozzarella, garlic, salt, black pepper, and red pepper flakes if using, stirring until evenly blended.
04 - Spread the mixture evenly into the prepared baking dish.
05 - Bake for 20 to 25 minutes, until bubbling and lightly golden on top.
06 - Serve warm with tortilla chips, crackers, or sliced baguette.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent fifteen minutes mixing.
  • The creamy, cheesy warmth hits different on cold evenings or crowded party nights.
  • You can throw it together ahead of time and bake it when guests arrive, which somehow feels like a small magic trick.
02 -
  • Spinach moisture is the silent saboteur—squeeze it in a clean kitchen towel until you feel like you're being mean to it, because even a tablespoon of excess water transforms this from creamy to watery.
  • Bake it in a shallow dish rather than deep so the top browns while the inside stays warm and silky, not dry.
03 -
  • Use block Parmesan that you grate yourself instead of pre-grated—it melts more smoothly and won't gum up when it warms.
  • If you want a lighter version, swap the cream cheese and sour cream for Greek yogurt, though you'll lose a tiny bit of richness but gain tanginess.
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