Easy Baked Spinach Artichoke Dip with Cream Cheese
A warm, creamy, and cheesy dip featuring spinach and artichokes, perfect for parties and gatherings. This classic appetizer is incredibly easy to make and always a crowd-pleaser.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 1 can (14 oz) artichoke hearts drained and chopped
- 1 cup frozen chopped spinach thawed and squeezed very dry
- 2 cloves garlic minced
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp olive oil for greasing dish (optional)
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or in the microwave in 30-second intervals. Make-Ahead: You can assemble the dip (without baking) up to 24 hours in advance. Cover tightly and refrigerate. Add 5-10 minutes to the baking time if starting from cold. Substitutions: Use Greek yogurt in place of sour cream for a tangier, lighter option. For a gluten-free version, serve with gluten-free crackers or vegetables. Serving Suggestion: This dip is fantastic as a filling for stuffed chicken breasts or as a topping for baked potatoes.