Cheesy Spinach Artichoke Dip (Printable)
A creamy blend of spinach, artichokes, and melty cheeses baked until golden and bubbly.
# What You'll Need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated parmesan cheese
06 - 1 cup shredded cheddar cheese
→ Vegetables
07 - 9 oz frozen chopped spinach, thawed and drained
08 - 14 oz canned artichoke hearts, drained and chopped
09 - 2 garlic cloves, minced
→ Spices & Seasonings
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ For Serving
13 - 7 oz tortilla chips
# How to Make It:
01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and creamy.
03 - Fold in shredded mozzarella, grated parmesan, and shredded cheddar cheeses, reserving 1/4 cup mozzarella and 2 tablespoons parmesan for topping.
04 - Stir in thawed, drained spinach, chopped artichokes, and minced garlic. Season with sea salt, black pepper, and crushed red pepper flakes if desired. Mix thoroughly.
05 - Spoon the mixture into a 1.5-quart baking dish, smooth the surface, and sprinkle reserved mozzarella and parmesan over the top.
06 - Bake for 20 to 25 minutes until the dip is bubbly and golden brown on top.
07 - Allow to cool for 5 minutes, then serve warm alongside tortilla chips.
# Expert Advice:
01 -
- It comes together faster than you'd expect, and reheats beautifully if you need it to survive until game time.
- The creamy, tangy base lets the artichokes and spinach shine without any of them overpowering the others.
- There's something deeply satisfying about the contrast between the hot, bubbly dip and cold, crisp chips.
02 -
- Draining your spinach thoroughly is non-negotiable—I learned this the hard way when I skipped that step and ended up with a watery, separated mess.
- Allowing the dip to rest for those 5 minutes before serving makes it scoopable instead of soup, and it stays together better on a chip.
- Don't skip reserving a little cheese for the top—that golden layer is what makes people think you actually tried.
03 -
- Let your cream cheese sit on the counter for 30 minutes before starting so it blends like silk instead of fighting you with chunks.
- Save a tiny bit of the cream mixture before adding spinach and cheese—it's your secret weapon for loosening things up if the final mixture ever feels too thick.