Cheesy Spinach Artichoke Dip (Printer-friendly)

A creamy blend of spinach, artichokes, and cheeses baked to golden perfection with crisp tortilla chips.

# What You Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated parmesan cheese
06 - 1 cup shredded cheddar cheese

→ Vegetables

07 - 9 oz frozen chopped spinach, thawed and drained
08 - 14 oz canned artichoke hearts, drained and chopped
09 - 2 garlic cloves, minced

→ Spices & Seasonings

10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ For Serving

13 - 7 oz tortilla chips

# How to Make It:

01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and creamy.
03 - Mix in mozzarella, parmesan, and cheddar cheeses, reserving 1/4 cup mozzarella and 2 tablespoons parmesan for topping.
04 - Fold in the thawed, well-drained spinach, chopped artichokes, and minced garlic. Season with salt, black pepper, and crushed red pepper flakes if desired. Stir until evenly combined.
05 - Transfer the mixture into a 1.5-quart baking dish, smoothing the surface. Sprinkle reserved mozzarella and parmesan cheeses on top.
06 - Bake for 20 to 25 minutes until the dip is bubbly and the cheese topping is golden brown.
07 - Allow to cool for 5 minutes before serving warm alongside tortilla chips.

# Expert Tips:

01 -
  • It looks fancy enough to impress but honest enough that you won't stress making it.
  • The creamy-cheesy base with bright pops of spinach and artichoke tastes like it took hours, but your hands-on time is genuinely short.
  • It arrives at the table still bubbling, which always feels like an accomplishment.
02 -
  • Squeeze your thawed spinach hard—I mean really hard—in a clean kitchen towel over the sink; soggy spinach will make the dip watery and ruin the texture you're after.
  • Don't skip draining the artichokes either; canned vegetables hold onto liquid, and that's the enemy of creamy.
  • If your dip looks dry when you're mixing, you can add a spoonful or two of cream cheese or a splash of milk, but trust that it will loosen as the cheeses melt in the oven.
03 -
  • Softening the cream cheese at room temperature is the single best move you can make; it mixes smoothly and prevents lumps that will ruin the silky texture.
  • Don't overbake—golden and bubbly is perfect; a few minutes more and the cheese can separate and look greasy on top.

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