Appetizers & Dips

Baked Spinach Artichoke Dip

Name: Baked Spinach Artichoke Dip
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 8 ounces cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 garlic clove, minced; 1 package frozen chopped spinach, 10 ounces, thawed and squeezed dry; 1 can artichoke hearts, 14 ounces, drained and chopped; 1/2 cup grated Parmesan; 1 cup shredded mozzarella, divided

A warm, creamy dip with chopped artichokes, spinach, and a lightly browned cheese top.

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By OfficialRecipe.com

Prep15 min

Cook25 min

Rest / chill5 min

Total45 min

Yield8 servings

Gather your ingredients

Ingredients

Check off items as you go. US customary measures.

8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced
1 package frozen chopped spinach, 10 ounces, thawed and squeezed dry
1 can artichoke hearts, 14 ounces, drained and chopped
1/2 cup grated Parmesan
1 cup shredded mozzarella, divided

One step at a time

Let’s make it

Heat oven to 375°F. Grease a 1-quart baking dish.
Mix cream cheese, sour cream, mayonnaise, and garlic until smooth.
Stir in spinach, artichokes, Parmesan, and 1/2 cup mozzarella. Spread in the dish and top with remaining mozzarella.
Bake 20–25 minutes until bubbling and 165°F in the center. Rest 5 minutes before serving.

A little kitchen know-how

Squeeze spinach firmly in a clean towel; extra water makes the dip thin.

Storage & leftovers

Refrigerate within 2 hours for up to 3 days. Reheat to 165°F before serving.

Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.

Ingredients

Let’s make it

A little kitchen know-how

Storage & leftovers

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