Creamy Spinach Artichoke Dip (Print Version)

Velvety blend of spinach, artichoke hearts, and creamy cheeses baked to golden perfection.

# What You'll Need:

→ Vegetables

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

→ Dairy

04 - 8 oz 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 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# How to Cook:

01 - Set the oven temperature to 375°F.
02 - Heat a splash of olive oil in a medium skillet over medium heat. Sauté the minced garlic for 30 seconds until fragrant. Add spinach and cook until wilted, approximately 2 minutes. Remove from heat and let cool slightly.
03 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
04 - Fold the sautéed spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, salt, black pepper, and red pepper flakes if using, into the creamy base.
05 - Spread the mixture evenly into a 1-quart baking dish.
06 - Bake for 20 to 25 minutes until the dip is hot, bubbling, and lightly golden on top.
07 - Serve warm accompanied by tortilla chips, sliced baguette, or vegetable sticks.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The creamy, cheesy base keeps people dipping long after they meant to stop.
  • You can prepare it ahead and pop it in the oven when guests arrive.
02 -
  • Drain your artichokes and spinach thoroughly—any excess liquid ruins the texture faster than anything else.
  • Let the spinach cool before folding it in, or your cream cheese will start to separate and turn grainy.
03 -
  • Use a ceramic or glass baking dish so you can see when the bottom starts to brown, which means it's done.
  • If you want more depth, stir a teaspoon of lemon zest into the mix at the very end—it adds brightness nobody can quite identify.

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