Cheesy Spinach Artichoke Dip (Print version)

Creamy blend of spinach, artichokes, and cheeses baked golden and bubbly.

# 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)

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a medium baking dish approximately 8x8 inches.
02 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, shredded mozzarella, and grated Parmesan until smooth.
03 - Fold in the spinach, chopped artichoke hearts, minced garlic, salt, black pepper, and crushed red pepper flakes if using, mixing until evenly combined.
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 with tortilla chips, sliced baguette, or fresh vegetables.

# Expert Tips:

01 -
  • It comes together in minutes and disappears just as fast, making you look like a kitchen magician.
  • The creamy, cheesy combination is addictive without being pretentious—people keep coming back for just one more chip.
  • It's vegetarian-friendly but nobody misses meat because the artichokes give it real substance and character.
02 -
  • Squeeze that thawed spinach dry or your dip will be watery and disappointing—I learned this the hard way at a brunch once.
  • Don't overcomplicate the cheese selection; the combination of mozzarella and Parmesan is perfect because they melt together seamlessly and complement each other.
03 -
  • Let cream cheese soften at room temperature for at least an hour—it's the difference between a silky dip and a lumpy one.
  • Taste as you go; you can always add more seasoning, but you can't remove it once it's baked and mixed in.
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