Creamy Spinach Artichoke Dip (Printable)

Cheesy dip with tender spinach, artichokes, baked golden. Perfect for sharing with chips.

# What You Need:

→ Vegetables

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

→ Dairy

04 - 8 oz cream cheese, softened
05 - 1 cup sour cream
06 - 1/2 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 black pepper
11 - 1/4 tsp crushed red pepper flakes

→ Chips

12 - 8 oz tortilla chips or pita chips, for serving

# How-To Steps:

01 - Preheat the oven to 375°F.
02 - In a medium skillet over medium heat, sauté garlic for 1 minute until fragrant. Add spinach and cook until wilted. Remove from heat.
03 - In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Mix until smooth.
04 - Fold in chopped artichokes and cooked spinach mixture. Season with salt, pepper, and red pepper flakes if using.
05 - Transfer the mixture to a greased 1-quart baking dish. Smooth the top.
06 - Bake for 20 to 25 minutes, until bubbly and golden brown on top.
07 - Serve hot with tortilla chips or pita chips.

# Helpful Tips:

01 -
  • The combination of hot, bubbly cheese with tender artichokes hits some primal comfort button I didnt know I had
  • It comes together in minutes but tastes like something from a restaurant appetizer menu
02 -
  • I once skipped draining the artichokes properly and ended up with a sad, soupy dip that never properly thickened up
  • Letting the dip rest for five minutes after baking seems like torture but actually helps it set slightly for better scooping
03 -
  • Grating your own Parmesan instead of buying pre-grated makes a shocking difference in how well it melts
  • Double the recipe and bake it in a 9x13 pan for larger crowds, but don't expect any leftovers

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