Easy Baked Spinach Artichoke Dip with Cream Cheese
A creamy, cheesy, and flavorful baked dip that's perfect for parties and gatherings. This easy recipe uses simple ingredients and comes together quickly for a crowd-pleasing appetizer.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese divided
- 1 cup frozen chopped spinach thawed and squeezed dry
- 1 14 oz can artichoke hearts drained and chopped
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through. Make-Ahead: You can assemble the dip up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the baking time if starting from cold. Substitutions: Use fresh spinach instead of frozen (cook and squeeze dry). For a lighter version, use light cream cheese and mayonnaise. Serving Suggestions: Garnish with fresh chopped parsley or extra red pepper flakes before serving. Serve with a variety of dippers for a party spread.