Easy Baked Spinach Artichoke Dip with Cream Cheese
A warm, bubbly, and irresistibly cheesy baked spinach artichoke dip that comes together in just 30 minutes. This classic crowd-pleaser features a rich, creamy base with tender spinach and tangy artichoke hearts, making it the perfect appetizer for any gathering.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature for easy mixing
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup mayonnaise use real mayonnaise for best flavor
- 1/2 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese divided
- 1 cloves garlic minced
- 10 oz frozen chopped spinach thawed and squeezed completely dry
- 14 oz canned artichoke hearts drained and chopped
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt or to taste
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F until warmed through. Make-Ahead: The dip can be assembled (without the topping cheese) up to 24 hours in advance. Cover and refrigerate, then add the cheese topping and bake just before serving. Variations: Add a pinch of red pepper flakes for a little heat, or mix in 1/4 cup of chopped water chestnuts for extra crunch. For a golden top, switch the oven to broil for the last 1-2 minutes of cooking (watch carefully to prevent burning).