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Baked spinach artichoke dip in a baking dish with a golden bubbly cheese top and a chip scooping a bite

Baked Spinach Artichoke Dip (No Mayo, 35 Minutes)

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings (about ¼ cup each)
Course: Appetizer
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz frozen chopped spinach, thawed and squeezed VERY dry
  • 1 (14 oz) can artichoke hearts in water, drained, chopped, and patted dry
  • 8 oz full-fat cream cheese, room temperature
  • ½ cup sour cream (or plain full-fat Greek yogurt)
  • 1¼ cups shredded mozzarella, divided
  • ½ cup freshly grated Parmesan, divided
  • 3 cloves garlic, minced
  • ½ tsp kosher salt (taste first)
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes

Equipment

  • 9×9 baking dish (or 9-inch round)
  • Large mixing bowl
  • Clean kitchen towel
  • Cheese grater grate the Parmesan yourself — the anti-caking-agent rule

Method
 

  1. Heat the oven to 375°F; lightly grease a 9×9 baking dish. Squeeze the spinach dry in a clean kitchen towel until no more water drips; pat the chopped artichokes dry.
  2. Stir the cream cheese and sour cream together until smooth; add the spinach, artichokes, half the mozzarella, half the Parmesan, garlic, salt, pepper, and red pepper flakes, and mix until evenly distributed. Taste and adjust the salt.
  3. Spread in the dish in an even layer; top with the remaining mozzarella and Parmesan.
  4. Bake 20–25 min until bubbly and golden; broil 1–2 min for a dark golden top.
  5. Rest 5 min (it thickens as it cools); garnish with parsley and serve.

Notes

Squeeze the spinach until no more water drips, then twist again — the dip's thickness is decided before anything is mixed. Let the cream cheese come to room temperature (an hour on the counter, or 10–15 seconds in the microwave) — cold cream cheese breaks into white lumps. Taste before adding all the salt — the Parmesan and mozzarella are salty, and it varies by brand. If making ahead, wait to add the topping cheese until right before baking. Rest 5 minutes before serving — the dip thickens as it cools.