Spinach Artichoke Warm Dip (Printable)

Savory blend of spinach, artichokes, and cheeses baked to a golden finish, great with bread or chips.

# What You'll Need:

→ 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)

# Steps:

01 - Preheat the oven to 375°F (190°C).
02 - In a mixing bowl, blend the cream cheese, sour cream, and mayonnaise until smooth.
03 - Incorporate chopped spinach, artichoke hearts, minced garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using. Stir well.
04 - Transfer the mixture evenly into a 1-quart baking dish.
05 - Bake for 20 to 25 minutes until the dip is bubbly and golden on top.
06 - Allow to cool for 5 minutes before serving warm alongside bread, crackers, or tortilla chips.

# Chef’s Tips:

01 -
  • It uses pantry staples you probably already have, so theres no scrambling for specialty ingredients.
  • The texture is impossibly creamy without being heavy, and it stays warm long enough for second helpings.
  • It tastes like something from a restaurant but comes together in one bowl and one dish.
02 -
  • If using frozen spinach, you must squeeze out every drop of water or the dip will turn soupy and separate in the oven.
  • Dont skip softening the cream cheese, cold blocks create lumps that never fully disappear no matter how much you stir.
  • The dip continues to thicken as it cools, so if it looks a little loose when you pull it out, give it a few minutes to settle.
03 -
  • Use a shallow baking dish instead of a deep one so you get more golden surface area and less dense center.
  • If the top isnt browning enough, switch the oven to broil for the last 2 minutes, but watch it closely so it doesnt burn.
  • Taste the mixture before baking and adjust the salt, sometimes the cheeses are salty enough and you wont need much extra.
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