Spinach Artichoke Cheesy Dip (Printable)

A creamy, cheesy baked dip with spinach and artichoke hearts, ideal for parties and casual snacking.

# What You Need:

→ Vegetables

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

→ Dairy

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

→ Seasonings

09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ¼ tsp crushed red pepper flakes

# How-To Steps:

01 - Preheat the oven to 375°F. Lightly grease a medium baking dish (about 1–1.5 quarts capacity).
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and well incorporated.
03 - Stir in mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes until evenly blended.
04 - Gently fold in chopped artichoke hearts and spinach until evenly distributed throughout the mixture.
05 - Transfer the mixture to the prepared baking dish and smooth the top with a spatula for even baking.
06 - Bake for 20–25 minutes, or until bubbly and lightly golden on top.
07 - Serve immediately while warm, accompanied by tortilla chips, baguette slices, or fresh vegetable sticks.

# Helpful Tips:

01 -
  • The hot bubbly cheese creates this incredible stretch that makes every bite feel like a special occasion
  • It comes together in ten minutes flat but tastes like you spent way more effort on it
02 -
  • Squeezing every drop of water from the spinach is absolutely non-negotiable unless you want a watery sad dip
  • The dip continues thickening as it cools slightly, so those first five minutes out of the oven are actually the perfect serving window
03 -
  • Use freshly grated cheese instead of pre-shredded for that professional melty texture
  • A mix of mozzarella and Monterey Jack or even some smoked gouda takes the flavor profile somewhere really special

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