This easy spinach artichoke dip is creamy and cheesy and always a crowd pleaser! This warm spinach artichoke dip is served with tortilla chips, crackers, or bread for the perfect dip recipe.
12 to 14ouncesJarred or Canned Artichokes(drained)
8ounce pkg.Cream Cheese(softened)
1/2cupMayonnaise
1/2cupSour Cream
1cupGrated Parmesan Cheese
2cupsMozzarella, White Cheddar, or Monterey Jack Cheese, shredded(divided)
3Garlic Cloves(minced)
1/2teaspoonSalt
1/4teaspoonPepper
1/4 to 1/2teaspoonRed Pepper Flakes
Instructions
Preheat your oven to 375 degrees. Thoroughly drain the thawed spinach and blot with paper towels to remove any extra moisture. I suggest squeezing the spinach very well and place in a mixing bowl.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, 1 cup shredded mozzarella (reserving the other 1 cup for the top), grated Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Mix until well combined.
Drain chopped artichokes and fold into mixture. Transfer to a 9-inch baking dish. Spread into the pan and top with remaining 1 cup of cheese.
Bake in the preheated oven for approximately 25-30 minutes or until the edges are golden brown, and the dip is bubbly. Serve warm.
Serve with tortilla chips, crackers, bread cubes, or vegetable sticks (carrots and celery).
Notes
Store your Spinach Artichoke Dip in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, use the oven or microwave, but be cautious not to overheat and dry out the dip.