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Easy Spinach Artichoke Dip (Oven-Baked) - Creamy, Cheesy Crowd-Pleaser

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • Frozen chopped spinach (10 oz), thawed and well-drained
  • Canned artichoke hearts (14 oz), drained and chopped
  • Cream cheese (8 oz), softened
  • Sour cream (1/2 cup)
  • Mayonnaise (1/3 cup)
  • Shredded mozzarella (1 cup), plus extra for topping
  • Grated Parmesan (1/2 cup)
  • Garlic (2–3 cloves), finely minced
  • Lemon juice (1–2 teaspoons)
  • Salt and black pepper, to taste
  • Red pepper flakes (optional, for a little heat)
  • Olive oil or butter (for greasing the baking dish)
  • Dippers: baguette slices, tortilla chips, pita chips, crackers, carrot sticks, celery, or bell pepper strips

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly grease an 8x8-inch or similar baking dish.
  2. Prep the spinach: Thaw completely, then squeeze out as much water as possible. Use a clean kitchen towel or paper towels. Excess moisture will make the dip watery.
  3. Prep the artichokes: Drain well and chop into bite-size pieces. Pat dry with paper towels if they seem wet.
  4. Mix the base: In a large bowl, beat together cream cheese, sour cream, and mayonnaise until smooth.
  5. Season: Stir in garlic, lemon juice, salt, pepper, and red pepper flakes (if using). Taste and adjust salt and acidity.
  6. Add the veg and cheese: Fold in spinach, artichokes, mozzarella, and Parmesan until evenly combined.
  7. Assemble: Spread the mixture into the prepared baking dish. Top with a light layer of extra mozzarella and a sprinkle of Parmesan for browning.
  8. Bake: 18–22 minutes, until hot and bubbly at the edges. For extra color, broil 1–2 minutes at the end—watch closely.
  9. Rest and serve: Let the dip sit 5 minutes so it sets slightly. Serve warm with your favorite dippers.