Cheesy Spinach Artichoke Dip (Printable Version)

Creamy spinach and artichokes combined with melted cheeses, baked until bubbly and golden, ideal for sharing.

# What You Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - ½ cup sour cream
03 - ½ cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated parmesan cheese
06 - 1 cup shredded cheddar cheese

→ Vegetables

07 - 9 oz frozen chopped spinach, thawed and drained
08 - 14 oz canned artichoke hearts, drained and chopped
09 - 2 garlic cloves, minced

→ Spices & Seasonings

10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional)

→ For Serving

13 - 7 oz tortilla chips

# How-To Steps:

01 - Set the oven temperature to 375°F (190°C).
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and well incorporated.
03 - Fold in shredded mozzarella, parmesan, and cheddar, reserving ¼ cup mozzarella and 2 tablespoons parmesan for topping.
04 - Mix in the thawed, drained spinach, chopped artichokes, and minced garlic. Season with salt, pepper, and optional red pepper flakes, stirring thoroughly.
05 - Transfer the mixture into a 1.5-quart baking dish, smoothing the surface evenly, then sprinkle the reserved mozzarella and parmesan on top.
06 - Bake for 20 to 25 minutes until the dip is hot, bubbly, and the cheese topping turns golden brown.
07 - Allow to rest for 5 minutes before serving warm alongside tortilla chips.

# Helpful Tips:

01 -
  • It tastes like something you'd order at a restaurant but costs a fraction of the price and you can make it in sweatpants.
  • The cheese pulls in long, dramatic strings when you scoop it, which makes everyone at the table way too excited.
  • You can prep it hours ahead and just slide it in the oven when guests arrive, so you're not sweating over the stove when the doorbell rings.
02 -
  • Squeeze the spinach dry with your hands or in a kitchen towel until no more water comes out, or the dip will be soupy and sad.
  • Don't skip softening the cream cheese, cold cream cheese will leave you with lumps no amount of stirring will fix.
  • If the top is browning too fast, tent the dish loosely with foil for the last few minutes of baking.
03 -
  • Assemble the dip up to a day ahead and keep it covered in the fridge, then bake it fresh when you're ready to serve.
  • Use a mix of cheeses for complexity, the combination of mozzarella, parmesan, and cheddar is magic but feel free to experiment.
  • If you want extra crispy edges, broil the dip for the last 2 minutes of baking, but watch it like a hawk so it doesn't burn.

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