Spinach Artichoke Warm Dip (Printer-friendly)

A creamy mix of spinach, artichokes, and cheeses baked until bubbly and golden.

# Ingredient List:

→ Vegetables

01 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
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 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Set the oven temperature to 375°F (190°C).
02 - In a mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in chopped spinach, artichoke hearts, minced garlic, shredded mozzarella, grated Parmesan, salt, black pepper, and red pepper flakes if using, mixing thoroughly.
04 - Transfer the mixture into a 1-quart baking dish and spread it evenly.
05 - Bake for 20 to 25 minutes until the surface is bubbly and golden brown.
06 - Allow to cool for 5 minutes. Serve warm alongside toasted bread, crackers, or tortilla chips.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • The creamy, earthy spinach plays perfectly against the bright tang of artichokes and three kinds of cheese.
  • People always ask for the recipe, and you get to be mysteriously vague about how easy it actually is.
02 -
  • Drain your artichokes and spinach thoroughly or the dip becomes a sad puddle instead of the creamy dream it should be.
  • Don't skip the cooling time—five minutes makes the difference between a dip that holds together and one that slides off your cracker.
03 -
  • Sprinkle extra Parmesan on top before baking for a crispy, golden crust that adds texture contrast.
  • If you want a lighter version, Greek yogurt swaps in beautifully for sour cream without sacrificing creaminess.
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