Spinach Artichoke Warm Creamy Dip (Printable)

Warm, creamy blend of spinach and artichokes with melted cheeses, perfect for sharing

# What You Need:

→ Vegetables

01 - 2 cups fresh spinach, chopped (about 60 g), 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 (225 g) cream cheese, softened
05 - 1/2 cup (120 g) sour cream
06 - 1/4 cup (60 g) mayonnaise
07 - 1 cup (100 g) shredded mozzarella cheese
08 - 1/2 cup (50 g) grated Parmesan cheese

→ Seasonings

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

# Directions:

01 - Preheat your oven to 375°F.
02 - In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
03 - Stir in the chopped spinach, artichoke hearts, minced garlic, mozzarella cheese, Parmesan, salt, pepper, and red pepper flakes if using.
04 - Transfer the mixture into a 1-quart baking dish and spread evenly.
05 - Bake for 20–25 minutes, or until bubbly and golden on top.
06 - Let cool for 5 minutes before serving. Serve warm with bread, crackers, or tortilla chips.

# Expert Advice:

01 -
  • The combination of warm, bubbly cheese with the slight tang of artichokes creates that addictive quality that keeps everyone hovering around the serving dish
  • It comes together in about 15 minutes of hands on time, then the oven does all the work while you handle other party prep
  • This dip reheats beautifully, so you can make it ahead and still serve it piping hot when guests arrive
02 -
  • Properly draining your spinach and artichokes is the single most important step for achieving that thick, scoopable consistency instead of a watery mess
  • The dip is done when the edges are bubbling vigorously and the top has developed those golden brown spots, which is usually more reliable than watching the clock
03 -
  • Grate your own cheese from blocks whenever possible, since pre shredded cheese contains cellulose that prevents it from melting as smoothly
  • If the top starts browning too quickly before the center is hot, loosely tent with foil and continue baking until heated through
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