Spinach Artichoke Warm Creamy (Printable Version)

A savory blend of spinach, artichokes, and cheeses baked to golden perfection, great for sharing.

# Ingredient List:

→ 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 Steps:

01 - Set the oven temperature to 375°F.
02 - In a mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Incorporate chopped spinach, artichokes, minced garlic, shredded mozzarella, Parmesan, salt, black pepper, and red pepper flakes into the dairy mixture. Mix thoroughly.
04 - Spread the mixed ingredients evenly into a 1-quart baking dish.
05 - Bake for 20 to 25 minutes or until the top is golden and the dip is bubbly.
06 - Allow the dip to cool for 5 minutes before serving warm with toasted bread, crackers, or tortilla chips.

# Expert Advice:

01 -
  • It comes together in 15 minutes of actual work, then the oven does the heavy lifting while you greet your guests.
  • The combination of cream cheese, sour cream, and mayo creates this impossibly silky texture that makes people ask for the recipe.
  • It tastes like you spent hours on it, but nobody needs to know you didn't.
02 -
  • If you use frozen spinach, squeezing out the excess moisture is non-negotiable. A soggy dip is a sad dip, and there's no fixing it once it's baked.
  • Taste the mixture before it goes into the oven and adjust your seasonings then. The heat amplifies flavors, but you want control over how salty or peppery it gets.
03 -
  • Shredding your own mozzarella instead of using pre-shredded cheese makes the dip noticeably smoother and creamier because there are no anticaking agents getting in the way.
  • Don't skip the 5-minute rest after baking—those few minutes let the proteins set just enough so the dip holds together when you scoop it, rather than falling apart on the cracker.
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