Spinach Artichoke Creamy Dip (Print View)

Savory blend of spinach, artichoke hearts, and cheeses baked to creamy golden goodness.

# Components:

→ Vegetables

01 - 10 oz frozen spinach, thawed and thoroughly drained
02 - 14 oz canned artichoke hearts, drained and coarsely 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)

# Preparation Steps:

01 - Preheat oven to 350°F. Lightly grease an 8-inch baking dish.
02 - In a medium bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
03 - Gently fold in spinach, artichokes, Parmesan, mozzarella, minced garlic, salt, pepper, and crushed red pepper flakes if using, ensuring even distribution.
04 - Spread the mixture evenly into the prepared baking dish.
05 - Bake for 20 to 25 minutes until the top is lightly golden and bubbling.
06 - Serve hot accompanied by tortilla chips, crackers, or sliced baguette.

# Expert Advice:

01 -
  • It's deceptively elegant yet requires almost no skill—just fold and bake.
  • The creamy texture with tender vegetables feels indulgent while being surprisingly easy to pull together.
  • It works for fancy appetizers or cozy nights in, and leftovers reheat beautifully.
02 -
  • Don't skip squeezing the spinach dry—excess moisture is the enemy of a proper dip consistency.
  • The dip will continue to set slightly as it cools, so if it looks a touch soft when you pull it from the oven, that's actually perfect.
03 -
  • Add a squeeze of fresh lemon juice to the mixture for brightness that balances the richness beautifully.
  • If you want extra flavor depth, mince roasted garlic instead of raw, or stir in a pinch of smoked paprika for gentle warmth.
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