Easy Baked Spinach Artichoke Dip
A creamy and crowd-friendly dip that combines tangy artichokes, garlicky spinach, and three cheeses, perfect for parties or cozy movie nights.
Ingredients
For the Dip
- 1 cup chopped spinach (fresh or frozen, well-drained) If using frozen spinach, thaw and squeeze out excess water.
- 1 cup artichoke hearts, drained and chopped (canned or jarred)
- 1 cup cream cheese, softened Bring to room temperature for easier blending.
- 1/2 cup sour cream
- 1/2 cup mayonnaise (swap for Greek yogurt for a lighter dip)
- 1 cup shredded mozzarella cheese Use freshly grated for better melt quality.
- 1/2 cup grated Parmesan cheese Use freshly grated for better flavor.
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- to taste Salt and pepper
- to taste Optional: red pepper flakes For a subtle kick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If using frozen spinach, thaw it completely and squeeze out as much liquid as possible.
- In a large bowl, add the softened cream cheese, sour cream, and mayonnaise. Stir until mostly smooth.
- Fold in the chopped spinach, artichoke hearts, mozzarella, Parmesan, and minced garlic.
- Season with salt, pepper, and a pinch of red pepper flakes if desired. Taste and adjust seasoning.
- Transfer the mixture to a small baking dish (an 8x8-inch or similar works well). Smooth the top.
Baking
- Bake for 25–30 minutes, until the center is bubbly and the top is light golden.
- Let it rest for 3–5 minutes, then serve warm with tortilla chips, crusty bread, pita, or crackers.
Notes
Serve the dip piping hot for the best texture. For variations, try adding jalapeños for spice or sun-dried tomatoes for a Mediterranean twist. Store leftovers in the fridge for up to 3–4 days or freeze for up to 2 months.