Warm Spinach Artichoke Dip (Printable Version)

Creamy blend of spinach, artichoke hearts, and cheeses served warm with fresh crisp veggie sticks.

# 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 shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 7 oz frozen spinach, thawed and well-drained
07 - 1 can (14 oz) artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground 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

# Method:

01 - Set the oven temperature to 375°F (190°C) and allow it to fully preheat.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and uniform.
03 - Add mozzarella, Parmesan, thawed spinach, chopped artichoke hearts, minced garlic, salt, black pepper, and crushed red pepper flakes (if using). Mix thoroughly to combine.
04 - Spoon the prepared mixture into an 8-inch square baking dish and smooth the surface evenly.
05 - Bake in the preheated oven for 20 to 25 minutes until the dip is bubbling and the top becomes golden.
06 - While baking, arrange carrot sticks, bell pepper slices, cucumber rounds, cherry tomatoes, and halved radishes on a serving platter.
07 - Serve the hot dip directly from the oven alongside the assortment of fresh crudités.

# Chef's Tips:

01 -
  • It comes together quickly with ingredients you probably already have, and tastes like you spent hours on it.
  • The contrast between warm, creamy dip and crisp, cool vegetables makes every bite feel balanced and bright.
  • Leftovers reheat beautifully, so you can enjoy it again the next day without any guilt.
02 -
  • Skipping the step of squeezing out spinach water is the number one mistake, it will ruin the texture and make everything soupy.
  • Letting the cream cheese soften fully before mixing saves you from fighting lumps and gives you a much smoother dip.
  • Dont overbake or the top will dry out, pull it as soon as its bubbly and just golden.
03 -
  • Let the dip sit for five minutes after baking so the bubbling settles and you dont burn your mouth on molten cheese.
  • If you want a browned, crispy top, finish the dip under the broiler for a minute or two, watching closely so it doesnt scorch.
  • Prep the crudités the night before and store them in the fridge with a damp paper towel to keep them crisp and ready.

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