Creamy Spinach Artichokes Dip (Printable)

Velvety blend of spinach, artichoke hearts, and cheeses baked to warm, golden delight.

# What You'll Need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz frozen spinach, thawed and squeezed dry (or 10 oz fresh spinach, wilted and chopped)
03 - 2 cloves garlic, minced

→ Dairy

04 - 7 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup mozzarella cheese, grated
08 - 1/2 cup Parmesan cheese, grated

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 1/4 teaspoon crushed red pepper flakes (optional)

# How-To Steps:

01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, beat together cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in mozzarella, Parmesan, garlic, salt, black pepper, and nutmeg until evenly incorporated.
04 - Gently fold in chopped artichoke hearts and spinach until thoroughly combined.
05 - Transfer the mixture into a lightly greased baking dish with approximately 1 quart capacity.
06 - Sprinkle extra mozzarella and Parmesan cheese on top if desired.
07 - Bake for 20 to 25 minutes until the dip is bubbly and lightly golden on the surface.
08 - Allow to cool for 5 minutes before serving warm alongside toasted baguette slices, crackers, or fresh vegetables.

# Expert Advice:

01 -
  • It looks fancy enough for guests but takes barely 40 minutes from start to table.
  • The texture is impossibly creamy without being heavy—people ask if there's cream in it, and there is, but it never feels like too much.
  • You can make it hours ahead and just pop it in the oven when people arrive, no last-minute scrambling.
02 -
  • Squeezing the spinach completely dry is non-negotiable—I learned this the hard way with a pool of liquid at the bottom of the dish.
  • The dip will firm up as it cools, so it's okay if it looks a touch looser than you'd expect when it comes out of the oven.
  • Make it ahead without shame; it reheats beautifully covered in foil at 160°C for about 10 minutes.
03 -
  • Use the best cream cheese and Parmesan you can find; they taste noticeably different, and this dip is simple enough that quality matters.
  • If your oven runs hot, check the dip a few minutes early so the top doesn't brown too much before the inside is hot through.

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