Creamy Spinach Artichoke Warm Dip (Print Version)

Velvety warm dip with tender spinach, tangy artichokes, and cheesy creaminess, perfect for sharing.

# What You Need:

→ Vegetables

01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz fresh spinach, roughly chopped or 1 cup frozen spinach, thawed and squeezed dry
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Set the oven to 375°F.
02 - Heat a splash of olive oil in a medium skillet over medium heat and sauté minced garlic for 30 seconds until fragrant.
03 - Add fresh or thawed spinach to the skillet and cook until wilted, approximately 2 minutes; remove from heat and allow to cool slightly.
04 - In a large mixing bowl, blend the cream cheese, sour cream, and mayonnaise until smooth.
05 - Fold in the sautéed spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, salt, pepper, and red pepper flakes if desired.
06 - Transfer the mixture evenly into a 1-quart baking dish.
07 - Bake for 20 to 25 minutes or until the dip is hot, bubbling, and lightly golden on top.
08 - Serve warm alongside tortilla chips, sliced baguette, or fresh vegetable sticks.

# Expert Tips:

01 -
  • It comes together in under 10 minutes of actual hands-on work, leaving you stress-free when guests arrive.
  • The combination of cream cheese, sour cream, and mayo creates an impossibly silky texture that feels luxurious but tastes approachable.
  • It's naturally vegetarian, elegant enough for dinner parties, yet casual enough for game day snacking.
02 -
  • Squeezing every ounce of moisture from your spinach—whether it's fresh or frozen—is the difference between silky dip and watery disappointment.
  • Don't skip the cooling step for the garlic and spinach mixture; folding it in while still hot can cause the cream cheese to break and become grainy.
03 -
  • Soften your cream cheese at room temperature for at least 30 minutes before starting; it blends infinitely better than cold cream cheese and prevents lumpy disappointment.
  • Taste the dip before it goes into the oven and season it properly—the flavors won't intensify much during baking, so what you taste in the bowl is what you'll get when it's hot.

Go Back