Cheesy Spinach Artichoke Dip (Printable)

Creamy cheese mixture with spinach and artichokes baked until golden and bubbly.

# What You Need:

→ 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 Make It:

01 - Preheat the oven to 375°F. Lightly grease a medium baking dish approximately 8x8 inches.
02 - In a large mixing bowl, blend the cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth.
03 - Fold in the thawed spinach, chopped artichoke hearts, minced 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 the dip is heated through, bubbly, and the surface turns lightly golden.
06 - Serve warm alongside tortilla chips, sliced baguette, or fresh vegetables.

# Expert Tips:

01 -
  • It comes together in under 40 minutes and tastes like you spent all day on it.
  • The cheese pulls in warm, creamy strands that make everyone reach for just one more chip.
  • You can make it ahead and reheat it, so dinner parties suddenly feel way less stressful.
02 -
  • Squeezing the spinach dry is non-negotiable; frozen spinach releases a surprising amount of water that will make your dip watery and sad.
  • Don't skip the step of getting your cream cheese soft before mixing; trying to blend cold cream cheese into the other ingredients leads to lumps that won't disappear.
03 -
  • Bring all your dairy ingredients to room temperature before mixing; this prevents lumps and creates a dip that's smooth and creamy rather than chunky.
  • Watch the oven carefully in the last few minutes—once the top turns golden, it's done, and overbaking can make the edges dry and crusty.
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