Easy Baked Spinach Artichoke Dip with Cream Cheese
This creamy, cheesy baked spinach artichoke dip is the ultimate crowd-pleasing appetizer. Featuring a rich blend of cream cheese, mozzarella, and parmesan with tender spinach and artichoke hearts, it's baked until golden and bubbly.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise full fat recommended
- 1 cup parmesan cheese freshly grated, divided
- 1 cup mozzarella cheese shredded, divided
- 10 oz frozen chopped spinach thawed and squeezed very dry
- 14 oz canned artichoke hearts drained and chopped
- 2 cloves garlic minced
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt adjust to taste
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warm or in the microwave in 30-second intervals.
Make-Ahead: Assemble the dip up to 24 hours in advance (without the topping cheese), cover tightly, and refrigerate. Add the topping cheese just before baking; you may need to add 5-10 minutes to the bake time.
Serving Suggestions: Serve warm with tortilla chips, pita bread, toasted baguette slices, sturdy crackers, or fresh vegetable sticks like carrots, celery, and bell peppers.
Variations: Add a pinch of red pepper flakes for heat, or mix in 1/4 cup of chopped water chestnuts for added crunch.
Make-Ahead: Assemble the dip up to 24 hours in advance (without the topping cheese), cover tightly, and refrigerate. Add the topping cheese just before baking; you may need to add 5-10 minutes to the bake time.
Serving Suggestions: Serve warm with tortilla chips, pita bread, toasted baguette slices, sturdy crackers, or fresh vegetable sticks like carrots, celery, and bell peppers.
Variations: Add a pinch of red pepper flakes for heat, or mix in 1/4 cup of chopped water chestnuts for added crunch.