Description
This creamy Baked Spinach Artichoke Dip with a crispy parmesan crust is cozy, crowd-pleasing, and simple enough for any home cook. A perfect appetizer for game days, holidays, or chilly nights.
Ingredients
- 1 cup fresh spinach (chopped) or frozen spinach (thawed & drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (8 oz) cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 garlic cloves, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese (plus extra for crust)
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- ¼ cup breadcrumbs (for crust)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8-inch baking dish or shallow casserole pan.
- In a large bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy. Add garlic, spinach, artichokes, mozzarella, and ½ cup parmesan. Stir to combine and season with salt, pepper, and red pepper flakes if using.
- Spoon the mixture into your prepared dish, spreading it evenly.
- In a small bowl, mix breadcrumbs, 2 tablespoons parmesan, and olive oil. Sprinkle over the top of the dip.
- Bake for 25–30 minutes until the top is golden and edges are bubbling.
- Let cool for 5 minutes before serving. Serve with pita chips, toasted bread, or fresh veggies.
Notes
Drain spinach and artichokes thoroughly to avoid a watery dip. Use block cream cheese for best texture. For extra crisp, broil the top for 2–3 minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American