Creamy spinach artichoke blend (Printable)

Savory spinach and artichoke dip with creamy cheeses and garlic for flavorful, easy entertaining.

# What You’ll Need:

→ Vegetables

01 - 10 oz frozen spinach, thawed and well-drained
02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - ½ cup sour cream
05 - ¼ cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Lightly grease a medium 8-inch baking dish.
02 - In a large bowl, blend the cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in spinach, artichoke hearts, Parmesan, mozzarella, garlic, salt, black pepper, and crushed red pepper flakes if using. Mix until uniform.
04 - Spoon the mixture into the prepared baking dish and distribute evenly.
05 - Bake for 20 to 25 minutes until the top is lightly browned and the dip is bubbling.
06 - Present hot alongside tortilla chips, crackers, or sliced baguette.

# Expert Hints:

01 -
  • It tastes restaurant-quality but comes together in under forty minutes, so you can actually enjoy your guests instead of being glued to the kitchen.
  • The combination of cream cheese, sour cream, and two cheeses creates this luxurious, almost addictive texture that keeps people coming back for more.
  • You can make it hours ahead and just pop it in the oven when people arrive, which is basically a gift to yourself on party day.
02 -
  • If you don't squeeze the thawed spinach thoroughly, you'll end up with a dip that separates and gets watery—I learned this the hard way the first time I made it, and it was frustrating.
  • Don't skip softening the cream cheese before mixing; cold, hard cream cheese turns into stubborn little nuggets that won't blend smoothly no matter how hard you stir.
  • The dip will continue to bubble and thicken slightly as it cools, so if it looks just a tiny bit loose when you pull it from the oven, that's actually perfect.
03 -
  • If you're bringing this to a potluck and worried about it cooling down, bake it in a smaller dish and transfer it to a slow cooker on warm once you arrive—it'll stay at perfect temperature and people will thank you.
  • Save a little of the Parmesan to sprinkle on top just before baking for extra crunch and that golden, finished look that makes everyone think you spent hours on it.
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