Easy Baked Spinach Artichoke Dip with Cream Cheese
This creamy, cheesy baked dip is a crowd-pleasing appetizer that's ready in under 30 minutes. The combination of tangy artichokes, fresh spinach, and a golden-brown top makes it a special treat for any gathering.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 1 cup frozen chopped spinach thawed and squeezed dry
- 1 cup canned artichoke hearts drained and chopped
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes optional
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. Make-Ahead: Prepare the dip mixture up to 24 hours in advance, store covered in the refrigerator, then bake just before serving. Variations: Add 1/4 cup of chopped water chestnuts for extra crunch. For a lighter version, use Greek yogurt in place of the sour cream. Serving Suggestions: This dip pairs wonderfully with sturdy crackers, pita bread, or celery sticks.