Creamy Spinach Artichoke Mix (Printable Version)
A rich, velvety warm dip featuring spinach and artichoke hearts with a creamy cheesy base.
# What You'll Need:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed dry)
03 - 2 cloves garlic, minced
→ Dairy
04 - 8 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - Preheat the oven to 375°F.
02 - Heat a splash of olive oil in a medium skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
04 - Fold in sautéed spinach, chopped artichokes, mozzarella, Parmesan, salt, black pepper, and crushed red pepper flakes if using.
05 - Spread the mixture evenly in a 1-quart baking dish.
06 - Bake for 20 to 25 minutes until hot and bubbling with a lightly golden top.
07 - Serve warm alongside tortilla chips, sliced baguette, or fresh vegetable sticks.
# Expert Insights:
01 -
- It comes together in under 35 minutes and feels far fancier than the minimal effort required.
- The combination of cream cheese, sour cream, and mayo creates an impossibly smooth texture that makes people ask for the recipe.
- It's naturally vegetarian and disappears from the platter faster than anything else you'll serve.
- You can make it ahead and reheat it gently, which takes the stress out of entertaining.
02 -
- Don't skip draining the artichoke hearts thoroughly or your dip will separate and become grainy once it cools—this is non-negotiable if you want that smooth, creamy texture.
- The spinach must be cooked and cooled before folding in, otherwise the heat will start cooking the cream cheese and you'll get a grainy, broken texture.
- Softening the cream cheese ahead of time is worth the five minutes—cold cream cheese refuses to fold smoothly and leaves lumps that won't melt in the oven.
03 -
- Make this the day before and refrigerate unbaked—it actually tastes better because the flavors meld, and you'll have less to do when guests arrive.
- If the top isn't as golden as you'd like at the 20-minute mark, run it under the broiler for 30 seconds, but watch it carefully because it can brown fast.