Cheesy Spinach Artichoke Dip (Printable version)

A warm, cheesy blend of spinach and artichokes perfect for parties and gatherings.

# 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)

# Steps to follow:

01 - Preheat the oven to 375°F and lightly grease a medium baking dish.
02 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth.
03 - Fold in spinach, artichoke hearts, garlic, salt, black pepper, and red pepper flakes if desired, mixing thoroughly.
04 - Transfer the mixture into the prepared baking dish, spreading evenly.
05 - Bake for 20 to 25 minutes until the dip is hot, bubbly, and lightly golden on top.
06 - Serve warm accompanied by tortilla chips, sliced baguette, or fresh vegetables.

# Expert tips:

01 -
  • It comes together in minutes but tastes like you spent all day in the kitchen.
  • The combination of creamy, cheesy, and tangy hits every craving at once.
  • It disappears fast, so you'll always look like the hero who brought the best dish.
02 -
  • If you skip squeezing the spinach dry, you'll end up with a watery dip that nobody wants to scoop.
  • Softening the cream cheese fully is non-negotiable, cold cream cheese turns this into a lumpy disaster.
03 -
  • Use freshly grated Parmesan instead of the pre-grated stuff, it melts smoother and tastes sharper.
  • Let the dip rest for two minutes after baking so the flavors settle and you don't burn your tongue on the first bite.
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