Warm Spinach Artichoke Dip (Printable)

Creamy blend of spinach, artichoke hearts, and cheeses served warm alongside fresh veggies.

# What You'll Need:

→ Dip

01 - 8 oz cream cheese, softened
02 - ½ cup sour cream
03 - ½ cup mayonnaise
04 - 1 ½ cups grated mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 7 oz frozen spinach, thawed and drained
07 - 1 can (14 oz) artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

→ Crudités

12 - 2 carrots, cut into sticks
13 - 1 red bell pepper, sliced
14 - 1 yellow bell pepper, sliced
15 - 1 cucumber, sliced
16 - 3.5 oz cherry tomatoes
17 - 1 small bunch radishes, halved

# How-To Steps:

01 - Set the oven to 375°F (190°C).
02 - In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in mozzarella, Parmesan, spinach, artichoke hearts, garlic, salt, black pepper, and crushed red pepper flakes if using.
04 - Transfer the mixture to an 8-inch square baking dish and spread evenly.
05 - Bake for 20 to 25 minutes until bubbly and golden on top.
06 - While baking, arrange carrot sticks, bell pepper slices, cucumber, cherry tomatoes, and radishes on a serving platter.
07 - Serve the dip warm directly from the oven surrounded by the prepared crudités.

# Expert Tips:

01 -
  • It feels fancy enough for guests but takes less time than most appetizers, so you can actually enjoy the party instead of being stuck cooking.
  • The dip stays warm and creamy for ages, and something about the contrast between the crispy fresh vegetables and that hot, cheesy center keeps people coming back.
  • You probably have most of these ingredients already, which means fewer shopping trips and less stress about sourcing something obscure.
02 -
  • Draining your thawed spinach is non-negotiable—I learned this the hard way when I didn't squeeze it enough and ended up with a dip that separated and looked unappetizing, even though it still tasted fine.
  • Room-temperature cream cheese mixes in smoothly without lumps, whereas cold cream cheese will create little pockets that stubbornly refuse to disappear, so take it out of the fridge first.
03 -
  • Grating your own cheese instead of using pre-shredded varieties helps it melt more smoothly and taste fresher, plus there's no anticaking agent getting in the way.
  • Taste the dip before baking and adjust the salt and pepper—baking won't mellow flavors much, so what you taste in the raw mixture is pretty close to what you'll get finished.

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