Cheesy Spinach Artichoke (Print Version)

A creamy, baked blend featuring spinach, artichokes, and melted cheeses with a hint of garlic.

# What You'll 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)

# Steps to Follow:

01 - Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish.
02 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth.
03 - Fold in the 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 the dip is hot, bubbly, and lightly golden on top.
06 - Serve warm with tortilla chips, sliced baguette, or fresh vegetables.

# Additional Tips::

01 -
  • It tastes like restaurant-quality dip but comes together in one bowl with pantry staples.
  • The crispy golden top and creamy center make it impossible to stop at one scoop.
02 -
  • Squeeze that spinach dry or your dip will be soupy. I learned this the hard way at a potluck.
  • Softened cream cheese is non-negotiable. Cold cream cheese means lumps, and nobody wants that.
03 -
  • Let the dip rest for two minutes after baking so the cheese sets slightly and doesn't slide off your chip.
  • If you want it extra indulgent, drizzle a little olive oil on top before baking for a richer finish.
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