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Homemade Creamy Baked Spinach Artichoke Dip photo

Creamy Baked Spinach Artichoke Dip

This Creamy Baked Spinach Artichoke Dip is a cheesy, savory delight that everyone will love!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese softened to room temperature
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 cup grated mozzarella (plus extra for topping)
  • 1/2 cup freshly grated parmesan cheese (plus extra for topping)
  • 1 clove garlic finely minced
  • 14 ounces artichoke hearts well drained, excess liquid squeezed out and roughly chopped
  • 1/2 cup frozen spinach thawed, well drained and excess liquid squeezed out
  • 1 pinch red pepper flakes or cayenne pepper (optional)
  • 1 zest lemon (optional)

Equipment

  • Mixing Bowl
  • Spatula
  • Baking dish
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C) for even baking.
  2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy.
  3. Stir in the grated mozzarella and freshly grated parmesan cheese, reserving some for topping.
  4. Fold in the minced garlic, chopped artichoke hearts, and drained spinach. Add red pepper flakes or cayenne pepper and lemon zest if desired.
  5. Spread the mixture evenly into your baking dish and smooth down the top.
  6. Sprinkle the reserved mozzarella and parmesan cheese on top.
  7. Bake for about 25-30 minutes until bubbly and golden brown.
  8. Let cool for a few minutes before serving warm with tortilla chips, crackers, or fresh veggies.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To freeze, use a freezer-safe container for up to 3 months.
  • Thaw overnight and reheat at 350°F (175°C) for 20-25 minutes.