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Spinach Artichoke Dip (Creamy & Easy) - A Crowd-Pleasing Classic

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 tablespoon lemon juice (optional, brightens the flavor)
  • For serving: tortilla chips, sliced baguette, pita chips, or fresh veggies

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a small baking dish (8x8 or similar).
  2. Prep the spinach: Thaw the spinach and squeeze out as much water as possible. Use a clean kitchen towel or paper towels to wring it dry. Excess moisture will water down your dip.
  3. Mix the base: In a bowl, mash the softened cream cheese until smooth. Stir in sour cream and mayonnaise until creamy and well combined.
  4. Add the flavor: Fold in garlic, salt, pepper, crushed red pepper flakes, and lemon juice. Stir in Parmesan and half of the mozzarella.
  5. Fold in vegetables: Add the chopped artichokes and the dry spinach. Mix until everything is evenly distributed.
  6. Assemble: Spread the mixture in the baking dish. Sprinkle the remaining mozzarella on top for that golden, stretchy finish.
  7. Bake: Bake for 20–25 minutes, until the edges are bubbling and the top is lightly golden. If you want extra color, broil for 1–2 minutes at the end. Watch closely to avoid burning.
  8. Serve: Let it rest for 5 minutes, then serve warm with chips, bread, or veggies.