Spinach Artichoke Dip (Printable)

Creamy blend of spinach, artichokes, and cheese baked until bubbly. Perfect for parties and snacking.

# What You'll Need:

→ Vegetables

01 - 1 can (14 oz) artichoke hearts, drained and chopped
02 - 5 oz fresh spinach, chopped, or 1 cup frozen spinach, thawed and squeezed dry
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup sour cream
08 - 1/4 cup mayonnaise

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional

# Directions:

01 - Preheat oven to 375°F
02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Allow to cool, then squeeze out excess moisture and chop
03 - In a medium bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth
04 - Fold in the chopped artichoke hearts, spinach, garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using
05 - Transfer the mixture to a 1-quart baking dish and spread evenly
06 - Bake for 20 to 25 minutes, until bubbly and golden on top
07 - Let cool for 5 minutes before serving. Serve warm with chips, bread, or vegetable sticks

# Expert Advice:

01 -
  • It disappears faster than anything else on the table, and you'll feel like a genius for making it.
  • The creamy, cheesy blend with tender artichokes and spinach hits every comfort craving without any fuss.
02 -
  • Squeeze the spinach dry or your dip will be soupy, I learned this the hard way at a dinner party.
  • Softened cream cheese is non-negotiable, cold cream cheese will leave you with lumps no matter how hard you stir.
03 -
  • Use a cast iron skillet instead of a baking dish for a beautiful presentation you can take straight to the table.
  • If the top isn't golden enough after 25 minutes, switch the oven to broil for 1 to 2 minutes and watch it closely.
Go back