Creamy Spinach Artichoke Dip (Printable Version)
Rich, cheesy blend of spinach and artichokes baked bubbly and golden, ideal for sharing with chips.
# What You Need:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz fresh spinach, roughly chopped (or 1 cup frozen, thawed and drained)
03 - 2 cloves garlic, minced
→ Dairy
04 - 8 oz cream cheese, softened
05 - 1 cup sour cream
06 - 1/2 cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)
→ Chips
12 - 8 oz tortilla chips or pita chips, for serving
# How To Make It:
01 - Preheat the oven to 375°F.
02 - In a medium skillet over medium heat, sauté garlic for 1 minute until fragrant. Add spinach and cook until wilted, or heated through if using frozen. Remove from heat.
03 - In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Mix until smooth and creamy.
04 - Fold in chopped artichokes and cooked spinach mixture. Season with salt, pepper, and red pepper flakes if using.
05 - Transfer the mixture to a greased 1-quart baking dish. Smooth the top evenly.
06 - Bake for 20–25 minutes, until bubbly and golden brown on top.
07 - Serve hot with tortilla chips or pita chips for dipping.
# Expert Suggestions:
01 -
- Its the kind of appetizer that disappears within minutes of hitting the table
- The creamy base balances the artichoke tang perfectly, creating that addictive flavor everyone reaches for first
02 -
- I once skipped thawing and draining frozen spinach properly and ended up with a watery mess that never fully thickened
- Letting the cream cheese soften to room temperature prevents those tiny lumps that ruin the silky texture
03 -
- Grate your own Parmesan instead of buying pre-grated for better melting
- Dry your spinach thoroughly between paper towels to prevent a watery dip