Easy Baked Spinach Artichoke Dip with Cream Cheese
This creamy, cheesy baked spinach artichoke dip is the ultimate crowd-pleasing appetizer, featuring a perfect blend of cream cheese, mozzarella, and parmesan. It's an easy, foolproof recipe that delivers restaurant-quality flavor with a golden, bubbly crust and a tender, flavorful interior.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature for smooth mixing
- 1/2 cup sour cream full-fat recommended for best texture
- 1/2 cup mayonnaise or Greek yogurt for a lighter option
- 1/2 cup grated Parmesan cheese divided, use freshly grated for superior melting
- 1/2 cup shredded mozzarella cheese low-moisture, divided
- 1 clove garlic minced, or 1/2 tsp garlic powder
- 10 oz frozen chopped spinach thawed and squeezed completely dry
- 14 oz canned artichoke hearts drained and roughly chopped
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt or to taste, adjust based on cheese saltiness
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warm throughout for the best texture. Make-Ahead Tip: Assemble the dip (without the top layer of cheese) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add the remaining cheese and increase the baking time by 5-10 minutes. Variations: Add a pinch of red pepper flakes for heat, or mix in 1/4 cup of chopped water chestnuts for extra crunch. Serving Suggestions: Serve with sturdy tortilla chips, crostini, pita bread, celery sticks, or carrot sticks.