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Tasty Baked Spinach Artichoke Dip

A creamy and indulgent spinach and artichoke dip, perfect for gatherings and comforting nights at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 275
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 10 oz cream cheese, softened Ideally at room temperature for easy mixing
  • 1 cup sour cream Full-fat produces the best flavor
  • 1/3 cup mayonnaise For richness; feel free to use a lighter option if desired
  • 4 cloves garlic, minced For a fragrant kick!
Cheese and Greens
  • 2 cups mozzarella cheese, freshly shredded Elevates texture
  • 1/2 cup parmesan cheese, grated For a nutty depth
  • 10 oz spinach, thawed and drained Fresh spinach works too if preferred
  • 10 oz artichoke hearts, chopped Can be canned or frozen
  • 1/4 teaspoon red pepper flakes Adjust to your spice tolerance

Method
 

Preparation
  1. Mince the garlic cloves finely.
  2. Shred the mozzarella cheese from a block.
  3. Drain the thawed spinach and chop it, along with the artichoke hearts.
Mixing
  1. In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise.
  2. Use a hand mixer to mix until smooth and well-combined, or stir by hand.
  3. Incorporate the parmesan and half of the mozzarella into the mixture.
  4. Fold in the chopped spinach and artichokes gently.
  5. Sprinkle in the red pepper flakes and mix until just combined.
Baking
  1. Transfer the mixture to a greased 9×13 inch baking dish.
  2. Spread it evenly, and top with the remaining mozzarella cheese.
  3. Bake uncovered in a preheated oven at 400°F (200°C) for about 20 minutes.
  4. Allow to rest for 2-3 minutes before serving.

Notes

For best results, stick to full-fat ingredients. Leftover dip can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave.