Spinach Artichoke Creamy Blend (Printable)

Creamy spinach and artichoke with a savory cheese blend, ideal for sharing warm with snacks.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
02 - 1 can (14 oz) artichoke hearts, drained and chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 cup cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

# Step-by-Step Guide:

01 - Preheat the oven to 375°F.
02 - In a mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in chopped spinach, artichoke hearts, minced garlic, shredded mozzarella, grated Parmesan, salt, black pepper, and optional red pepper flakes until evenly combined.
04 - Transfer the mixture to a 1-quart baking dish and spread evenly.
05 - Bake for 20 to 25 minutes until bubbly and golden on top.
06 - Allow to cool for 5 minutes before serving warm with bread, crackers, or tortilla chips.

# Expert Tips:

01 -
  • It comes together in under 40 minutes and tastes like you spent hours on it.
  • The warm, creamy texture with pockets of tender spinach and artichoke feels like comfort food.
  • It disappears faster than you can make it, which is always a good sign.
02 -
  • Drain your spinach and artichokes thoroughly; excess moisture is the one thing that can make this watery instead of creamy.
  • Don't skip the sour cream even if you think mayo and cream cheese are enough; it's the ingredient that prevents the dip from tasting flat and one-dimensional.
03 -
  • Room-temperature cream cheese mixes into a silky dip without lumps; cold cream cheese fights back and makes stirring frustrating.
  • Toast your crackers or bread just before serving so they stay crispy next to the warm dip instead of getting soggy.
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