Creamy Baked Spinach Artichoke Dip
This classic, comforting party dip features a rich, cheesy blend of cream cheese, mozzarella, and Parmesan, combined with tender spinach and tangy artichoke hearts, baked until delightfully bubbly and golden.
Equipment
- Large Mixing Bowl
- 8x8 inch Baking Dish (or 1-quart casserole)
- Hand Mixer (Optional)
Ingredients
Vegetables & Creamy Base
- 1 (10-ounce) package frozen chopped spinach thawed and very thoroughly squeezed dry
- 1 (14-ounce) can or jar artichoke hearts drained and coarsely chopped
- 8 ounces full-fat cream cheese softened to room temperature
- 1/2 cup sour cream full fat recommended
- 1/4 cup mayonnaise
Cheeses & Seasoning
- 1 cup Mozzarella cheese shredded, divided (3/4 cup for mix, 1/4 cup for topping)
- 1/2 cup Parmesan cheese grated
- 1/4 cup Monterey Jack cheese shredded (optional, for extra melt)
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper
Instructions
Step 1: Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish (an 8x8 inch square dish or a small 1-quart casserole dish works well).
- Remove all excess moisture from the spinach: Using a clean kitchen towel or paper towels, squeeze the fully thawed spinach vigorously until it is bone-dry. This step is crucial to prevent the dip from becoming watery.
- Drain the artichoke hearts and roughly chop them into small pieces.
Step 2: Create the Creamy Base
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spoon to beat the mixture until it is smooth and uniform.
- Add the minced garlic, onion powder, black pepper, and salt to the cream cheese mixture. Stir thoroughly to distribute the seasonings evenly.
Step 3: Mix and Assemble
- Add the squeezed, dry spinach and the chopped artichoke hearts to the creamy base.
- Fold in the grated Parmesan cheese, shredded Monterey Jack cheese (if using), and 3/4 cup of the shredded Mozzarella cheese. Reserve the remaining 1/4 cup of Mozzarella for the topping. Stir gently until all ingredients are just combined.
Step 4: Bake the Dip
- Spoon the prepared dip mixture into the lightly greased baking dish, spreading it out into an even layer.
- Sprinkle the reserved 1/4 cup of Mozzarella cheese over the top of the dip.
- Bake for 20 to 25 minutes, or until the edges are bubbling vigorously and the cheese topping is fully melted and lightly golden brown.
Step 5: Serve
- Remove the dip from the oven and allow it to cool and set up slightly for 5 to 10 minutes before serving. This prevents the dip from being too runny and prevents burns.
- Serve hot with tortilla chips, pita chips, crostini, or vegetable sticks.
Notes
For make-ahead: Prepare the dip mixture (Steps 1-3) and store it tightly covered in the refrigerator for up to 24 hours. When ready to bake, sprinkle the top cheese and add 5-10 minutes to the baking time to compensate for the cold ingredients.