Creamy Spinach Artichoke Dip
This indulgent Creamy Spinach Artichoke Dip combines tender spinach and marinated artichoke hearts with a trio of cheeses, garlic, and seasonings for a warm, crowd-pleasing appetizer that’s perfect for entertaining yet simple enough for weeknight snacking.
Ingredients
- 8 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese divided
- 10 oz frozen chopped spinach thawed and well-drained
- 1 14 oz can artichoke hearts, drained and roughly chopped
- 3 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional, for heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
- Squeeze all excess moisture from the thawed spinach using a clean kitchen towel or several layers of paper towels. This crucial step prevents a watery dip.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy, about 1 minute.
- Mix in the mayonnaise, sour cream, 3/4 cup of mozzarella, and 1/4 cup of Parmesan cheese until well combined.
- Fold in the drained spinach, chopped artichoke hearts, minced garlic, red pepper flakes, salt, and pepper until evenly distributed throughout the mixture.
- Stir in the fresh lemon juice to brighten the flavors and balance the richness.
- Transfer the mixture to your prepared baking dish and spread it evenly with a spatula.
- Sprinkle the remaining 1/4 cup mozzarella and 1/4 cup Parmesan cheese over the top for that perfect golden crust.
- Bake for 25-30 minutes until the dip is bubbling around the edges and the top is golden brown.
- Let the dip rest for 5-10 minutes before serving to allow it to set and cool slightly.
Notes
- For the best flavor, use artichoke hearts marinated in oil rather than those packed in water.
- Make sure your cream cheese is fully softened to room temperature to avoid any lumps in your dip.
- This dip can be assembled up to 24 hours in advance and refrigerated. Add 5-10 minutes to the baking time if cooking from cold.
- For an extra-special presentation, serve the dip in a hollowed-out sourdough bread bowl.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave or oven.