This 4-ingredient spinach artichoke dip is exactly what I make when my best friend texts, “Movie night?” and I have about 10 minutes to get something in the oven. It bakes up warm, gooey, and golden on top, with a creamy base, bright green spinach, and chunky artichokes in every scoop. No fancy steps, no extra dishes—just stir, bake, and set it out with a pile of dippers. It’s the kind of comforting bite that feels special but is totally doable on a busy weeknight.
Serve this dip straight from the oven in the same white baking dish you baked it in—less cleanup and it stays warm longer. I like it with sturdy tortilla chips, baguette slices, pita chips, or crackers. For something a little lighter, set out carrot sticks, celery, bell pepper strips, or cucumber rounds. It also makes a great topping for baked potatoes or spooned over grilled chicken if you have leftovers (we rarely do).
4-Ingredient Spinach Artichoke DipServings: 8
Ingredients
1 (8-ounce) block cream cheese, softened
1 cup sour cream
1 (14-ounce) can artichoke hearts, drained and roughly chopped
2 cups shredded mozzarella cheese, divided (about 8 ounces)
1 cup chopped frozen spinach, thawed and squeezed dry (optional but recommended for extra greens, does not count toward 4 core ingredients)
1/2 teaspoon garlic powder (optional)
1/2 teaspoon kosher salt, plus more to taste (optional)
1/4 teaspoon black pepper (optional)
Nonstick cooking spray or a little oil for greasing the dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch (or similar size) baking dish with nonstick spray or a thin layer of oil.
In a medium mixing bowl, add the softened cream cheese and sour cream. Stir together with a spatula or wooden spoon until fairly smooth. (If the cream cheese is still a bit firm, microwave it for 15–20 seconds to soften.)
Fold in the chopped artichoke hearts, 1 1/2 cups of the shredded mozzarella cheese, and the chopped, well-squeezed spinach if you’re using it. Sprinkle in the garlic powder, salt, and pepper if desired. Stir until everything is evenly combined and creamy.
Taste the mixture and adjust the seasoning with a pinch more salt or pepper if needed. (Skip tasting if you’re pregnant or immunocompromised and worried about cold dairy—season more lightly and adjust at the table.)
Scrape the mixture into the prepared baking dish and spread it into an even layer, smoothing the top with your spatula.
Sprinkle the remaining 1/2 cup mozzarella evenly over the top to create that bubbly, golden-brown cheese layer.
Bake for 20–25 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is melted and lightly golden brown. If you like it extra browned, you can broil it for 1–2 minutes at the end, watching closely so it doesn’t burn.
Carefully remove the dish from the oven and let the dip cool for about 5–10 minutes. It will thicken slightly as it sits, which makes it easier to scoop.
Serve warm right in the baking dish with tortilla chips, crackers, sliced baguette, or fresh veggies for dipping.
Variations & Tips
To keep this true to a 4-ingredient recipe, the core ingredients are cream cheese, sour cream, artichoke hearts, and mozzarella cheese. The spinach and seasonings are optional add-ons that boost flavor and color but aren’t required. For a slightly lighter version, you can use light cream cheese and light sour cream, but the dip will be a bit looser; bake a few extra minutes to help it set. If you love a stronger cheesy flavor, swap half of the mozzarella for shredded Parmesan or an Italian cheese blend. For extra texture, stir in a small handful of cooked, crumbled bacon or top with seasoned breadcrumbs mixed with a drizzle of olive oil before baking. If you only have fresh spinach, quickly sauté 2–3 cups of chopped fresh spinach in a little oil until wilted, then cool and squeeze dry before adding. Food safety tips: Always fully thaw and squeeze frozen spinach to remove excess water so the dip doesn’t turn watery. Drain canned artichokes well to avoid excess liquid. Bake the dip until it is hot and bubbly throughout; the center should reach at least 165°F (74°C) if you want to be extra sure it’s fully heated. Refrigerate leftovers within 2 hours, store in an airtight container for up to 3–4 days, and reheat in the oven or microwave until steaming hot before serving again. Discard any dip that has sat out at room temperature for more than 2 hours, especially if your home is warm or humid.
