Best Spinach Artichoke Dip

Creamy, cheesy spinach and artichoke dip baked until bubbly and golden.

Prep Time5

Cook Time30

Total Time35

Servings: 10 servings

8 ounces cream cheese very well softened
1/3 to 1/2 cup sour cream
1/3 cup mayonnaise
2 cloves garlic finely minced or pressed
1 1/2 cups mozzarella cheese finely shredded, divided (use 1 cup in mixture and 1/2 cup for topping)
3/4 cup parmesan cheese finely shredded, divided (use 1/2 cup in mixture and 1/4 cup for topping)
3/4 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
15 ounce can artichoke hearts packed in water, drained and quartered
8 to 12 ounces frozen spinach thawed and squeezed extremely well to release the water

Preheat the oven to 375°F (190°C) and spray a 2-quart casserole dish or a 9-inch high-sided pie plate with cooking spray; set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream (use 1/3 cup to start and up to 1/2 cup if you prefer it creamier), mayonnaise, and minced garlic.
Beat the mixture with a handheld electric mixer on high until smooth and well combined.
Stir in 1 cup of the shredded mozzarella, 1/2 cup of the grated Parmesan, kosher salt, and black pepper until evenly distributed.
Fold in the drained, quartered artichoke hearts and the well-squeezed thawed spinach (use the larger amount of spinach if you want it more noticeable).
Transfer the mixture to the prepared baking dish and smooth the top. Evenly sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
Bake for about 30 minutes, checking at 20 minutes; bake until the dip is bubbly and the top is golden to your liking (it may take up to ~35 minutes depending on your oven).
Remove from the oven and serve immediately.