Spinach Artichoke Warm Dip (Printable Version)

A creamy, savory blend of spinach, artichokes, and cheeses served warm with bread or chips.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh spinach, chopped
02 - 1 can (14 oz) artichoke hearts, drained and chopped
03 - 2 cloves garlic, minced

→ Dairy

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

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional

# Directions:

01 - Set oven to 375°F.
02 - In a mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in chopped spinach, artichokes, minced garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if desired.
04 - Spread mixture evenly in a 1-quart baking dish.
05 - Bake for 20 to 25 minutes until mixture is bubbly and golden on top.
06 - Allow to cool for five minutes before serving warm with bread, crackers, or tortilla chips.

# Expert Advice:

01 -
  • It comes together in minutes and bakes while you pour drinks and set out crackers.
  • The creamy-tangy balance makes it genuinely crave-worthy, not just another beige appetizer.
  • One batch vanishes completely, so you might want to double it.
02 -
  • If you use frozen spinach, squeeze it dry in a clean kitchen towel or it'll water down your dip and make it watery instead of creamy.
  • Don't skip letting the cream cheese soften first—lumpy dip is fixable but annoying, and this step takes thirty seconds.
03 -
  • Let your cream cheese soften at room temperature for at least 20 minutes before mixing so you avoid lumps and get a smooth, creamy dip.
  • If your artichokes are large, chop them into smaller pieces so every bite has a balanced ratio of dip and vegetable.
Go Back