Warm Spinach Artichoke Dip (Printable)

A creamy blend of spinach, artichoke hearts, and cheese served warm alongside fresh crudités.

# What You'll Need:

→ Dip

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 1/2 cups grated mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 7 oz frozen spinach, thawed and well-drained
07 - 14 oz canned artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 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 Make It:

01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
03 - Fold in mozzarella, Parmesan, spinach, artichoke hearts, garlic, salt, black pepper, and red pepper flakes if desired.
04 - Transfer the mixture into an 8-inch square baking dish and spread evenly.
05 - Bake for 20 to 25 minutes until bubbly and golden on top.
06 - Arrange carrot sticks, bell peppers, cucumber slices, cherry tomatoes, and radishes on a serving platter.
07 - Serve the warm dip directly from the oven with the fresh crudités.

# Tips from dashanddishes:

01 -
  • It comes together in minutes but tastes like you spent half the day on it.
  • The warm, cheesy dip paired with cold, crunchy vegetables creates a textural magic that keeps people reaching back for more.
  • It's endlessly adaptable, so you can play with ingredients without ever quite messing it up.
02 -
  • If your spinach isn't squeezed nearly dry, it will weep water into the dip and ruin the creamy texture you worked for.
  • Don't skip softening the cream cheese first; cold cream cheese creates lumps that never disappear, and it's disappointing when you're scooping.
  • Artichoke hearts straight from the can taste metallic if you don't drain them thoroughly, so give them extra attention.
03 -
  • Invest thirty seconds in squeezing your spinach dry; it's the single most important step and the difference between creamy and watery.
  • Let your cream cheese sit out for a while before mixing so it blends smoothly and you don't have to stir forever.

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