Vegetarian Spinach Artichoke Dip

Total time40 min

Prep time15 min

Cook time25 min

Warm, bubbling, and loaded with flavor, this baked dip brings together tender artichoke hearts and well-drained spinach in a rich, creamy base studded with garlic and a hint of onion powder. Mozzarella and Parmesan melt into golden, spotty pockets on top, while a touch of crushed red pepper adds a subtle kick underneath all that cheesy goodness. It bakes up thick and scoopable, perfect for digging into with crackers, crusty bread, or tortilla chips straight from the dish. This one is a reliable pick for a vegetarian spread, whether it's game day, a holiday table, or just a craving for something warm and cheesy. Simple pantry staples and a quick trip to the oven are all it takes to get that golden, bubbling top everyone reaches for first.

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Ingredients

8 servings

8 oz cream cheese, softened
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½ cup sour cream
½ cup mayonnaise
2 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and roughly chopped
10 oz frozen chopped spinach, thawed and squeezed very dry
1 cup shredded mozzarella cheese, divided
½ cup grated parmesan cheese, divided
½ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
salt and pepper, to taste

For serving

crackers, bread, or tortilla chips, for serving

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
2
In a large mixing bowl, beat the softened cream cheese with a hand mixer or wooden spoon until smooth and lump-free.

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