Spinach Artichoke Creamy Dip (Printable Version)

Creamy blend of spinach, artichokes, and cheeses baked until golden and bubbly.

# What You Need:

→ Vegetables

01 - 10 oz frozen spinach, thawed and well-drained
02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - ½ cup sour cream
05 - ¼ cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Preheat the oven to 350°F (180°C) and lightly grease a medium 8-inch baking dish.
02 - In a large bowl, blend the cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in the spinach, artichoke hearts, Parmesan, mozzarella, garlic, salt, black pepper, and red pepper flakes if using; stir until evenly mixed.
04 - Transfer the mixture into the prepared baking dish and spread it evenly.
05 - Bake for 20 to 25 minutes until bubbling and lightly golden on top.
06 - Serve warm with tortilla chips, crackers, or sliced baguette.

# Expert Advice:

01 -
  • It comes together in under 10 minutes of actual work, then the oven does the rest while you relax or set the table.
  • The combination of textures—creamy cheese, tender spinach, and hearty artichoke—makes it feel more substantial than a typical dip.
  • It tastes expensive and impressive but uses straightforward ingredients you probably already have on hand.
  • Leftovers reheat beautifully, so you can make it ahead and just pop it back in the oven before guests arrive.
02 -
  • Squeezing the spinach until your hands hurt is not optional—wet spinach ruins the texture, so really wring it out in a clean kitchen towel until you think you've done enough, then do it again.
  • Room temperature cream cheese matters more than you'd think; cold cream cheese creates a lumpy dip that looks unfinished even though it tastes fine.
  • Don't overbake it hoping for more browning on top—the dip continues to cook slightly after it comes out of the oven, and overdone edges taste bitter.
03 -
  • If your dip seems too thick before baking, a tablespoon of milk stirred in will loosen it without affecting the final texture.
  • The secret to that restaurant-quality bubbling on top is not checking on it—resist the urge to open the oven door before 20 minutes have passed because temperature drops disrupt the bake.
Go Back