Easy Baked Spinach Artichoke Dip with Cream Cheese
A creamy, cheesy, and irresistibly flavorful baked dip that combines tender spinach and artichoke hearts with a rich cream cheese base. Perfect for parties, game days, or as a crowd-pleasing appetizer that's ready in under 30 minutes.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen chopped spinach thawed and squeezed very dry
- 1 can (14 oz) 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 for heat
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. Make-Ahead: Prepare the dip through step 4, cover, and refrigerate for up to 24 hours before baking. You may need to add 5 minutes to the baking time. Substitutions: Use Greek yogurt in place of sour cream for a tangier, lighter option. For a dairy-free version, substitute with vegan cream cheese and vegan shredded cheese. Serving Suggestions: Serve warm with tortilla chips, pita chips, crusty bread, or fresh vegetable sticks like celery and bell peppers.