Spinach Artichoke Dip (Print View)

Creamy blend of spinach, artichokes, and three cheeses. Perfect party appetizer ready in 40 minutes.

# Components:

→ Vegetables

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

→ Dairy

04 - 8 ounces 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 the oven to 375°F.
02 - If using fresh spinach, sauté in a dry skillet over medium heat for 2 to 3 minutes until wilted. Let 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 within minutes at any gathering, which is the truest compliment a dip can receive.
  • The texture is pure comfort—rich without being heavy, and you can make it ahead so you're not stressed when guests arrive.
02 -
  • Moisture is your enemy—whether it's wet spinach or undrained artichokes, excess liquid will make the dip watery and separate during baking.
  • Don't skip softening the cream cheese first; it's the difference between a smooth dip and one that feels gritty and broken.
03 -
  • For an even more luxurious dip, top it with extra mozzarella right before baking—it'll get golden and crispy on top while the inside stays creamy.
  • If you want a lighter version without sacrificing flavor, swap Greek yogurt for the sour cream and reduce the mayo slightly, and nobody will know you were being health-conscious.
Return