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Creamy Spinach Artichoke Dip

CREAMY BAKED SPINACH ARTICHOKE DIP

This irresistible dip combines savory artichoke hearts and spinach in a rich, three-cheese cream base, baked until bubbly and golden—perfect for parties and game days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 7 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Creamy Base
  • 1 package (10-ounce) frozen chopped spinach thawed and very thoroughly squeezed dry
  • 1 can or jar (14-ounce) artichoke hearts drained and coarsely chopped
  • 8 ounces full-fat cream cheese softened to room temperature
  • 1/2 cup sour cream full fat recommended
  • 1/4 cup mayonnaise
Cheeses & Seasoning
  • 1 cup shredded Mozzarella cheese divided (3/4 cup for mixing, 1/4 cup for topping)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded Monterey Jack cheese optional, for extra melt
  • 3 cloves garlic minced (or 1 tsp garlic powder)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper
  • Pinch red pepper flakes optional, for a slight kick

Equipment

  • Large Mixing Bowl
  • 8x8 Inch Baking Dish (or 1-quart casserole)
  • Hand Mixer (optional)

Method
 

Step 1: Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish (an 8x8 inch square dish or a small 1-quart casserole dish works well).
  2. Ensure the frozen spinach is fully thawed. Using a clean kitchen towel or paper towels, squeeze the spinach vigorously until all excess moisture is removed. This step is crucial to prevent a watery dip.
  3. Drain the artichoke hearts and roughly chop them into small pieces.
Step 2: Create the Creamy Base
  1. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spoon to beat the mixture until it is smooth and uniform.
  2. Add the minced garlic, onion powder, black pepper, and salt to the cream cheese mixture. Stir thoroughly to distribute the seasonings evenly.
Step 3: Mix and Bake
  1. Add the squeezed, dry spinach and the chopped artichoke hearts to the creamy base.
  2. Fold in the Parmesan cheese, Monterey Jack cheese (if using), and 3/4 cup of the shredded Mozzarella cheese. Reserve the remaining 1/4 cup of Mozzarella for the topping.
  3. Spoon the prepared dip mixture into the lightly greased baking dish, spreading it out into an even layer. Sprinkle the reserved 1/4 cup of Mozzarella cheese over the top of the dip.
  4. Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the edges are bubbling and the topping is golden brown and melted.
Step 4: Serve
  1. Remove the dip from the oven and allow it to cool for 5 to 10 minutes before serving. This allows the dip to set up slightly and prevents burning.
  2. Serve hot with tortilla chips, pita chips, crostini, or slices of crusty bread.

Notes

For best results, use full-fat dairy products; the richness provides superior texture and flavor. If you prefer a smoother dip, blend the artichoke hearts finely before mixing them in. You can prepare this dip up to 24 hours in advance and store it covered in the refrigerator; just add about 5 minutes to the total baking time.