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Baked spinach artichoke dip with golden cheese served with toasted baguette slices

Spinach Artichoke Dip

A warm, creamy baked dip with spinach, artichoke hearts, mozzarella, and Parmesan. It is easy to mix, simple to serve, and made for sharing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 4
Course: Appetizers
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 10 ounces frozen chopped spinach thawed and squeezed very dry
  • 1 can 14 ounces artichoke hearts in water, drained and chopped
  • 8 ounces cream cheese softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ¾ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • ¼ cup shredded mozzarella cheese for topping
  • ¼ cup grated Parmesan cheese for topping

Method
 

  1. Heat the oven to 375°F. Squeeze the thawed spinach very dry. Drain, pat dry, and chop the artichoke hearts.
  2. Mix the cream cheese, sour cream, mayonnaise, garlic, salt, black pepper, and optional red pepper flakes in a large bowl.
  3. Fold in the spinach, artichokes, ¾ cup mozzarella, and ¼ cup Parmesan.
  4. Spread the mixture in a lightly greased 1½-quart baking dish. Top with the remaining mozzarella and Parmesan.
  5. Bake for 20 to 25 minutes, until hot and bubbling with golden spots. Rest for 5 minutes, then serve warm with your favorite dippers.

Notes

The spinach must be squeezed very dry for the best texture. For make-ahead preparation, assemble the dip, cover, and refrigerate for up to one day before baking.
Set out a towel and squeeze the thawed spinach in batches if it is hard to handle all at once.