Spinach Artichoke Dip (Printable Version)

Warm, creamy blend of spinach, artichokes, and three cheeses. Easy 40-minute appetizer perfect for gatherings.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh spinach, chopped
02 - 1 can (14 oz) artichoke hearts, drained and chopped
03 - 2 cloves garlic, minced

→ Dairy

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

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp crushed red pepper flakes

# How to Make It:

01 - Preheat oven to 375°F.
02 - Combine cream cheese, sour cream, and mayonnaise in mixing bowl. Mix until smooth and creamy.
03 - Stir in chopped spinach, artichoke hearts, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes.
04 - Spread mixture evenly into 1-quart baking dish.
05 - Bake for 20-25 minutes until bubbly and golden brown on top.
06 - Let cool for 5 minutes before serving. Serve warm with bread, crackers, or tortilla chips.

# Expert Tips:

01 -
  • The kind of dip that makes people hover around the baking dish until its gone
  • Restaurant quality without any complicated techniques or hard to find ingredients
  • Reheats beautifully so you can make it ahead for stress free entertaining
02 -
  • Soggy dip usually means you didn't drain the spinach and artichokes thoroughly enough
  • The difference between good and great is using room temperature cream cheese so everything blends seamlessly
  • That crispy cheese top forms the best part, so don't cover it while baking
03 -
  • Use a shallow baking dish instead of a deep one for more crispy surface area
  • Broil for the last 2 minutes if the top isn't golden enough for your liking
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