Spinach Artichoke Creamy Dip (Printable)

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

# What You'll Need:

→ 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)

# How to Make It:

01 - Preheat the oven to 350°F and lightly grease a medium baking dish.
02 - In a large bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in spinach, artichoke hearts, Parmesan, mozzarella, garlic, salt, pepper, and crushed red pepper flakes if using; mix until evenly distributed.
04 - Spoon the mixture into the prepared baking dish and spread it evenly.
05 - Bake for 20 to 25 minutes until the top is lightly golden and the dip is bubbling.
06 - Serve hot with tortilla chips, crackers, or sliced baguette.

# Expert Hints:

01 -
  • It tastes fancy enough to impress, but genuinely takes less time than ordering delivery.
  • You can make it hours ahead and just bake it when guests arrive, which is the kind of kitchen magic that changes everything.
  • One bite and people ask for the recipe—it's that good.
02 -
  • Drain your spinach obsessively—I learned this the hard way when my first batch came out watery and the cheese separated.
  • Don't skip softening the cream cheese; trying to stir cold cream cheese into the mixture is like trying to fold a brick into fabric.
  • The dip continues to cook for a minute or two after you pull it from the oven, so don't wait for it to look perfect on top.
03 -
  • Use the oven thermometer to make sure your oven is actually at 180°C; ovens lie all the time, and temperature matters here.
  • If you want extra richness, add a tablespoon of grated Gruyère or smoked Gouda alongside the mozzarella—just don't tell anyone it's not traditional.
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