Spinach Artichoke Creamy Blend (Printable Version)

A creamy, cheesy blend of spinach and artichoke hearts baked until golden and bubbly.

# What You'll Need:

→ Vegetables

01 - 10 oz frozen spinach, thawed and well-drained
02 - 14 oz canned or jarred artichoke hearts, drained and roughly chopped

→ Dairy

03 - 8 oz cream cheese, softened
04 - ½ cup sour cream
05 - ¼ cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese

→ Seasonings

08 - 2 garlic cloves, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a medium baking dish approximately 8 inches in diameter.
02 - In a medium mixing bowl, blend cream cheese, sour cream, and mayonnaise until the mixture is smooth and uniform.
03 - Gently fold in spinach, artichoke hearts, Parmesan, mozzarella, garlic, salt, black pepper, and red pepper flakes if using. Mix until thoroughly combined.
04 - Evenly spread the prepared mixture into the greased baking dish.
05 - Bake for 20 to 25 minutes or until the dip is bubbling and lightly golden on top.
06 - Serve warm accompanied by tortilla chips, crackers, or sliced baguette.

# Expert Tips:

01 -
  • It comes together in under 40 minutes and tastes like you spent hours in the kitchen.
  • The dip stays warm and creamy, so your guests can actually enjoy it instead of watching it separate and cool.
  • You can make it ahead, which means less stress when people actually arrive.
02 -
  • Wet spinach will make your dip watery and separated—squeeze that thawed spinach like your life depends on it, then squeeze it again.
  • Fold, don't stir aggressively; rough handling breaks up the artichoke pieces into mush and deflates the creamy texture you're after.
03 -
  • Use a shallow baking dish rather than deep; you want maximum surface area to get those golden, slightly crispy edges.
  • If the top starts browning too quickly before the center is bubbling, loosely tent it with foil for the last few minutes.
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