Easy Baked Spinach Artichoke Dip with Cream Cheese
A creamy, cheesy, and irresistibly savory baked dip featuring spinach and artichoke hearts. This crowd-pleasing appetizer is simple to prepare and perfect for parties, game days, or a cozy night in.
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 cup shredded mozzarella cheese divided
- 1 can artichoke hearts 14 oz, drained and chopped
- 1 package frozen chopped spinach 10 oz, thawed and squeezed dry
- 2 cloves garlic minced
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt or to taste
- 1/4 cup bread crumbs optional, for topping
Notes
Storage: Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Make-Ahead: You can assemble the dip (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding a few extra minutes to the cook time if baking straight from the fridge. Variations: Add a pinch of red pepper flakes for a spicy kick, or mix in 1/4 cup of chopped cooked bacon (not included in main recipe to adhere to restrictions). For a lighter version, use light cream cheese and sour cream. Serving Suggestion: This dip is incredibly versatile and pairs wonderfully with sturdy chips, crackers, or fresh vegetables like bell pepper strips and cucumber rounds.