Creamy Baked Spinach Artichoke Dip
Comfort Classic: The Best Spinach Artichoke Dip with Everyday Heat
This Creamy Baked Spinach Artichoke Dip is the ultimate crowd-pleaser, delivering a rich, cheesy, and deeply savory appetizer perfect for any gathering. It’s simple to prepare and bakes up bubbly and golden brown. This comfort classic is American-style, guaranteed to disappear fast at any party.
Prep Time: 15 minutes Cook Time: 25 minutes
Total Time: 40 minutes Servings: 8
Ingredients:
8 oz (225 g) cream cheese, softened
1/2 cup (120 ml) mayonnaise
1/2 cup (120 ml) sour cream
1 (14 oz / 400 g) can artichoke hearts, drained and chopped
1 (10 oz / 280 g) package frozen chopped spinach, thawed and squeezed dry
1 cup (120 g) shredded mozzarella cheese, divided
1/2 cup (60 g) grated Parmesan cheese
2 cloves (10 g) garlic, minced
1/2 tsp (2.5 ml) kosher salt
1/4 tsp (1 ml) black pepper, freshly ground
1 tbsp (15 ml) Blazing Citrus Medium (optional, for mixing)
Heat It Up with Eleven Eleven Sauce. For an unexpected boost of flavor and Everyday Heat, mix 1 tablespoon (15 ml) of Blazing Citrus Medium directly into the cream cheese base before baking. The flavorful hot sauce for weeknight meals ensures the dip is perfectly seasoned, offering a balanced warmth without overpowering the artichoke. This gourmet citrus hot sauce enhances the savory notes beautifully.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, minced garlic, salt, and pepper. Stir until the mixture is smooth and well combined.
2. Add the chopped artichoke hearts, the thoroughly squeezed and dried spinach, half of the mozzarella cheese, and all of the Parmesan cheese (plus the optional Blazing Citrus Medium). Stir until all ingredients are evenly distributed.
3. Transfer the dip mixture to a small baking dish (about 8x8 inches or equivalent). Sprinkle the remaining half cup of mozzarella cheese over the top.
4. Bake for 20–25 minutes, or until the dip is hot, bubbly around the edges, and the top is melted and lightly golden brown. Let cool for a few minutes before serving with tortilla chips, pita bread, or vegetable sticks.
Tips & Variations
Make it Smokier: Stir in 1/2 teaspoon of smoked paprika along with the salt and pepper. This adds a subtle, wood-fired depth that complements the creaminess of the dip.
Instant Pot: This dip can be made in a pressure cooker on low heat, but baking is recommended for the crust. For a slow cooker version, combine all ingredients and cook on Low for 2 hours, or until creamy and hot.
Regional Swap (Greek): Swap the mozzarella and Parmesan for a mix of feta cheese and cream cheese. Add a pinch of dried oregano and a tablespoon of lemon juice for a tangy, bright Greek flavor profile.
Other Users Suggest
Replacing: Mayonnaise and sour cream with all Greek yogurt. New Measurement: Use 1 cup (240 ml) full-fat Greek yogurt. Why: Greek yogurt provides tanginess and a creamy texture while cutting down on fat and increasing protein content.
Replacing: Frozen spinach with fresh spinach. New Measurement: Use 10 oz (280 g) fresh spinach, sautéed until wilted and squeezed dry. Why: Using fresh spinach can offer a slightly better texture and color, though it requires an extra cooking step.
Storage, Reheat & Freeze
Storage: Store cooled leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat in a small oven-safe dish at 350°F (175°C) until bubbly, or in the microwave in short bursts, stirring frequently. Freeze: Freezing is not recommended, as the cream cheese and mayonnaise base tends to separate and become grainy upon thawing.
Nutrition Facts (per serving)
Calories: 330 Protein: 12g Carbs: 8g Fat: 28g
Explore More Recipes from Eleven Eleven Sauce:
