Easy Baked Spinach Artichoke Dip with Cream Cheese
This creamy, cheesy baked spinach artichoke dip is the ultimate crowd-pleasing appetizer, featuring a perfect golden-brown crust and a rich, savory interior. It's incredibly simple to prepare, requiring just a few minutes of mixing before it bubbles to bubbly perfection in the oven.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature for smooth mixing
- 1/2 cup sour cream full fat recommended for best texture
- 1/2 cup mayonnaise or Greek yogurt for a tangier twist
- 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 fresh
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt adjust to taste based on cheese saltiness
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Make-Ahead Tip: Assemble the dip (without the top cheese layer) up to 24 hours in advance. Cover and refrigerate, then add the cheese topping and bake when ready. Serving Suggestions: This dip pairs perfectly with sturdy tortilla chips, toasted baguette slices, pita bread, celery sticks, and carrot sticks. For a spicier kick, add 1/4 teaspoon of cayenne pepper or a few dashes of hot sauce to the mixture before baking.