Ingredients
Equipment
Method
- 1. Preheat your oven to 350°F.
- 2. Squeeze every drop of liquid out of the thawed spinach — seriously, use your hands and wring it out over the sink. Excess water is the enemy of a thick, creamy dip.
- 3. Place the softened cream cheese in a large mixing bowl and microwave for 20-30 seconds to make it pliable and easy to mix.
- 4. Add the spinach, artichoke hearts, sour cream, mozzarella, parmesan, garlic, onion, salt, and pepper to the bowl. Stir everything together until fully combined and no cream cheese streaks remain.
- 5. Transfer the mixture to a baking dish and spread it out evenly.
- 6. Bake for 20-25 minutes, until the cheese is fully melted, the top is lightly golden brown, and the edges are bubbling.
- 7. Pull it out of the oven and let it sit for 3-4 minutes before serving — it'll tighten up just enough to scoop cleanly. Serve hot with crostini, chips, or veggies.
Nutrition
Notes
- Drain the spinach extremely well — the number one reason dips turn watery is undrained spinach. Press it between paper towels or squeeze it by hand.
- For extra browning on top, switch the oven to broil for the last 2-3 minutes. Watch it closely so it doesn't burn.
- Make it ahead: assemble the dip in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. Bake straight from the fridge — just add 5-8 minutes to the cook time.
- Add 1/4 tsp. red pepper flakes to the mix if you want a subtle kick hiding in every bite.
- Leftover dip? Stir it into scrambled eggs the next morning or spread it on toast — seriously good.
- Serve hot with sliced crostini, sourdough bread, and a mix of fresh veggies like cucumber, bell pepper, and celery.
- Pair with thick kettle-cooked chips for maximum scoopability and satisfying crunch.
- Hollow out a round sourdough boule and serve the dip right inside the bread for a showstopper party presentation.
- Store leftover dip in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F for 10-15 minutes until hot and bubbly, or microwave in 60-second intervals, stirring between each. Not recommended for freezing — the dairy base gets grainy after thawing.