Easy Baked Spinach Artichoke Dip with Cream Cheese
This creamy, cheesy baked spinach artichoke dip is the ultimate crowd-pleasing appetizer. It's incredibly easy to make with just a handful of ingredients and bakes to golden, bubbly perfection.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise full-fat for best texture
- 1 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese divided
- 1 10 oz frozen chopped spinach thawed and squeezed very dry
- 1 14 oz canned artichoke hearts drained and roughly chopped
- 2 cloves garlic minced
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes optional for heat
- 1 tbsp olive oil for greasing dish
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 (without baking) up to 24 hours in advance. Cover and refrigerate. Add 5-10 minutes to the baking time if starting from cold.
Variations: Add 1/2 cup of diced artichoke hearts for more texture. For a richer flavor, substitute 1/4 cup of the mayonnaise with extra sour cream. For a gluten-free option, ensure all ingredients are certified gluten-free and serve with gluten-free crackers or vegetables.
Make-Ahead: You can assemble the dip (without baking) up to 24 hours in advance. Cover and refrigerate. Add 5-10 minutes to the baking time if starting from cold.
Variations: Add 1/2 cup of diced artichoke hearts for more texture. For a richer flavor, substitute 1/4 cup of the mayonnaise with extra sour cream. For a gluten-free option, ensure all ingredients are certified gluten-free and serve with gluten-free crackers or vegetables.