Spinach Artichoke Dip Ultimate (Printable)

Warm, creamy blend of spinach and artichokes baked to golden perfection.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - ½ cup sour cream
03 - ½ cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese

→ Vegetables

06 - 7 oz frozen chopped spinach, thawed and well-drained
07 - 14 oz canned artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced

→ Seasonings

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

# Step-by-step:

01 - Preheat your oven to 375°F.
02 - In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
03 - Stir in mozzarella, Parmesan, spinach, artichoke hearts, garlic, salt, black pepper, and red pepper flakes if using.
04 - Transfer the mixture to a medium baking dish and spread evenly.
05 - Bake for 25 minutes, or until the dip is bubbly and lightly golden on top.
06 - Serve warm with tortilla chips, sliced baguette, or fresh vegetables.

# Expert Advice:

01 -
  • The combination of warm, bubbly cheese with tender spinach and artichokes creates the kind of comfort food that makes people linger around the serving dish longer than intended.
  • It comes together in just fifteen minutes of prep time, but tastes like something from a restaurant appetizer menu.
  • This dip reheats beautifully and might actually taste better the next day when the flavors have had more time to meld together.
02 -
  • The most common mistake is not squeezing enough water from the spinach—I learned this the hard way when my first attempt turned into a soupy mess.
  • This dish can go from perfectly golden to burnt quickly in the final minutes, so start checking at the twenty minute mark.
  • Room temperature ingredients blend together much more easily, preventing that frustrating grainy texture in the finished dip.
03 -
  • Grease your baking dish lightly with butter or oil before adding the dip to make cleanup effortless.
  • Squeezing the spinach in a clean kitchen towel works better than paper towels, which tend to shred and leave bits behind.
  • Let the finished dip rest for five minutes before serving—it gives the bubbling hot cheese a moment to set slightly.

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