Cheesy Spinach Artichoke Dip (Print version)

A creamy blend of melted cheeses with spinach and artichokes baked until golden and bubbling.

# Ingredient List:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1/4 cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Vegetables

06 - 1 cup frozen chopped spinach, thawed and drained
07 - 14 oz canned or jarred 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)

# How To Make It:

01 - Set oven temperature to 350°F.
02 - In a large bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in mozzarella, Parmesan, spinach, artichoke hearts, and minced garlic until evenly mixed.
04 - Incorporate salt, black pepper, and red pepper flakes if desired.
05 - Spread mixture evenly in an 8x8 inch baking dish.
06 - Bake for 25 minutes until hot, bubbling, and lightly golden on top.
07 - Remove from oven and let cool briefly before serving with chips, crackers, or baguette slices.

# Expert Advice:

01 -
  • It comes together in just 40 minutes—perfect for those moments when you need something impressive without the stress
  • The creamy, dreamy texture is absolutely addictive, and your guests will actually fight over the last spoonful
  • It's vegetarian-friendly but so rich and satisfying that even the meat-lovers at the table won't notice
  • You can prep it hours ahead and bake it fresh whenever you're ready, which takes the pressure off entertaining
02 -
  • The spinach must be truly drained—I learned this the hard way when my first batch came out watery and separated. Now I squeeze it in a kitchen towel until there's barely any moisture left
  • Don't skip the cooling time after baking. It might be tempting to serve immediately, but that brief rest is when the cheese sets and everything becomes scoopable instead of soupy
  • Room temperature cream cheese is non-negotiable. Cold cream cheese will create lumps that stubbornly refuse to blend, and no amount of stirring will fix it
03 -
  • Use a light hand with red pepper flakes—a tiny bit adds intrigue, too much and it becomes spicy rather than flavorful. You can always add more after tasting, but you can't take it out
  • If you're serving at a party and want it to stay warm and creamy throughout, transfer it to a slow cooker on low after baking. It'll stay perfect for hours without drying out

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