Easy Baked Spinach Artichoke Dip with Cream Cheese
A creamy, cheesy, and savory dip loaded with spinach and artichoke hearts, baked until golden and bubbly. Perfect for parties, game days, or a cozy appetizer, this classic dip is incredibly easy to make with just a handful of ingredients.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream or Greek yogurt for a tangier flavor
- 1/2 cup mayonnaise full-fat recommended for best texture
- 1/2 cup grated Parmesan cheese plus extra for topping
- 1 cup shredded mozzarella cheese divided
- 1 cup frozen chopped spinach thawed and squeezed very dry
- 1 14 oz can 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 a hint of heat
Notes
Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven at 350°F until warmed through. Make-Ahead Tip: You can assemble the dip (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the cook time if starting from cold. Variations: Add 1/4 cup of chopped cooked bacon (omit if you need it vegetarian) or a pinch of cayenne for more heat. For a lighter version, use light cream cheese and Greek yogurt. Serve with: Warm bread, crostini, pretzel chips, or an assortment of fresh vegetables like carrot sticks, celery, and bell pepper strips.