Easy Baked Spinach Artichoke Dip with Cream Cheese
This warm, creamy, and cheesy spinach artichoke dip is the ultimate crowd-pleaser. It's incredibly easy to prepare with simple ingredients and bakes to golden-brown perfection, making it the perfect make-ahead appetizer for any gathering.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature for smooth mixing
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup mayonnaise full-fat recommended for best flavor
- 1/2 cup grated Parmesan cheese divided use
- 1/2 cup shredded mozzarella cheese divided use
- 1 cup frozen chopped spinach thawed and thoroughly squeezed dry
- 1 can artichoke hearts 14 oz can, drained and roughly chopped
- 2 cloves garlic minced
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt or to taste
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through. Make-Ahead Tip: You can assemble the dip (without baking) up to 24 hours in advance. Cover and refrigerate, then bake just before serving (add 5-10 minutes to the bake time if starting from cold). Variations: Add a pinch of red pepper flakes for heat, or mix in 1/4 cup of finely diced water chestnuts for extra crunch. Serving Suggestions: Serve warm with tortilla chips, pita bread, crostini, or fresh vegetable sticks like carrots, celery, and bell peppers.