Easy Baked Spinach Artichoke Dip with Cream Cheese
A creamy, cheesy, and crowd-pleasing dip that's perfect for parties and game days. This easy recipe comes together in under 30 minutes and bakes to golden, bubbly perfection.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup frozen chopped spinach thawed and squeezed dry
- 1 14 oz canned artichoke hearts drained and chopped
- 2 cloves garlic minced
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt or to taste
- 1/4 tsp red pepper flakes optional for heat
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through. Make-Ahead: The dip can be assembled (without baking) up to 24 hours in advance. Cover and refrigerate, then add 5-10 minutes to the baking time. Variations: Add 1/4 cup of chopped artichoke hearts for extra texture, or stir in 1/4 cup of diced roasted red peppers for a pop of color and sweetness. For a lighter version, use Greek yogurt in place of the sour cream and mayonnaise. Serving Suggestions: This dip is also excellent served cold as a spread for sandwiches or wraps.