Spinach Artichoke Creamy Blend (Printable version)

Creamy spinach and artichoke dip with cheeses, ideal for warm, savory indulgence and sharing.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
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)

# How To Make:

01 - Set oven temperature to 375°F.
02 - In a mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Add chopped spinach, artichoke hearts, minced garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if using. Mix thoroughly.
04 - Transfer mixture into a 1-quart baking dish and spread evenly.
05 - Bake for 20 to 25 minutes until hot and golden on top.
06 - Allow to rest for 5 minutes before serving warm alongside bread, crackers, or tortilla chips.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The combination of creamy and tangy keeps people reaching for more, not because they're polite but because they genuinely can't stop.
  • You can make it ahead and just pop it in the oven when guests arrive, which means less stress and more time to actually enjoy people.
02 -
  • Don't skip softening the cream cheese or your dip will have weird little lumps that feel wrong on the tongue.
  • If you use frozen spinach, squeeze it dry with your hands or it will release too much water and make the dip watery.
03 -
  • If you want extra crispiness on top, sprinkle extra Parmesan right before baking—it turns into something almost tortilla chip-like in texture.
  • Use freshly grated Parmesan if you can; the pre-shredded stuff has anti-caking agents that make it melt slightly differently and don't brown as nicely.
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