This baked spinach and artichoke dip is rich, creamy, and it’s a crowd FAVORITE sure to disappear at parties!! It’s so cheesy thanks to both mozzarella and Parmesan cheeses! It’s just THE BEST!!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Dips & Condiments
Cuisine: American
Keyword: baked spinach artichoke dip, cheesy spinach artichoke dip, easy spinach artichoke dip, homemade spinach artichoke dip, hot spinach and artichoke dip, hot spinach artichoke dip
Servings: 10
Calories: 316kcal
Author: Averie Sunshine
Ingredients
8ouncescream cheesevery well softened
⅓ to ½cupsour cream
⅓cupmayonnaise
2garlic clovesfinely minced or pressed
1 ½cupsfinely shredded mozzarella cheesedivided
¾cupfinely shredded parmesan cheesedivided
¾teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
one 15-ounce can artichoke hearts packed in waterdrained, and quartered,
8 to 12ouncesfrozen spinachthawed, squeezed extremely well to release the water
Instructions
Preheat oven to 375F, spray a 2-quart casserole dish, high-sided 9-inch pie dish, 9x9-inch pan, or similar-sized casserole dish or baking pan with cooking spray; set aside.
To a large mixing bowl, add the cream cheese*, sour cream (add 1/2 cup if you like it creamier), mayo, garlic, and beat with a handheld electric mixer on high speed until well combined.
Add 1 cup mozzarella, 1/2 cup Parmesan, salt, pepper, and stir to combine.
Add the artichokes, spinach (add the higher end of the range if you like the spinach to be more noticeable)*, and stir to combine.
Turn the mixture out into the prepared baking dish, evenly sprinkle with the remaining 1/2 cup mozzarella and the 1/4 cup Parmesan.
Bake for about 30 minutes. Start checking at 20 minutes since all ovens bake differently. Depending on how golden browned you like the top, you may have to bake it approximately 35 minutes, but bake to your taste and preferences.
Serve immediately.
Notes
Cream cheese: Make sure your cream cheese is very well softened to room temp so that it blends well with the sour cream and mayo.Spinach: Make sure that you wring out the spinach really well. You will drench many sheets of paper towels and the amount or volume of spinach will appear dramatically reduced. This is necessary so that your dip isn't watery or soupy.Spinach: Dip will keep airtight in the fridge for up to 5 days and can be gently reheated or served as a cold spinach artichoke dip (nice in the summer).