Spinach Artichoke Dip
Creamy, cheesy hot dip loaded with spinach and artichoke hearts. This restaurant favorite is perfect for parties and pairs beautifully with tortilla chips, crackers, or crusty bread.
Equipment
Ingredients
Dip Base
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 cloves garlic minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
Mix-ins
- 10 oz frozen spinach thawed and squeezed dry
- 14 oz artichoke hearts canned or jarred, drained and chopped
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 1/4 cup green onions sliced
Topping
- 1/2 cup parmesan cheese grated
- 1/4 cup mozzarella cheese shredded
For Serving
- tortilla chips
- pita chips
- crackers
- sliced baguette toasted
Instructions
- Preheat oven to 375°F. Lightly grease a 9-inch baking dish or cast iron skillet.
- Thaw frozen spinach completely, then squeeze out as much liquid as possible using paper towels or a clean kitchen towel. This step is crucial to prevent watery dip.
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix with a wooden spoon until smooth and well combined.
- Add minced garlic, salt, pepper, and red pepper flakes if using. Stir to combine.
- Fold in squeezed spinach, chopped artichoke hearts, 1 cup mozzarella, 1/2 cup parmesan, and green onions using a wooden spoon. Mix until everything is evenly distributed.
- Transfer mixture to prepared baking dish, spreading evenly with a spoon. Smooth the top.
- Sprinkle remaining 1/2 cup parmesan and 1/4 cup mozzarella over the top for a golden, bubbly cheese crust.
- Bake for 25-30 minutes until dip is hot, bubbly around the edges, and cheese on top is golden brown.
- Remove from oven and let cool on cutting board for 5 minutes before serving. Serve warm with tortilla chips, pita chips, crackers, or toasted baguette slices.
Notes
Squeeze spinach really well - excess water makes the dip runny. Room temperature cream cheese mixes more easily. You can make this ahead and refrigerate unbaked for up to 24 hours - add 5-10 minutes to baking time if starting cold. For a lighter version, use Greek yogurt instead of sour cream and light cream cheese. Fresh spinach works too - sauté 1 pound until wilted, then squeeze dry. Add a splash of hot sauce for extra kick. This reheats well in the microwave or oven. For crispier edges, bake in a cast iron skillet. Jarred artichokes work better than canned - they have better texture and flavor. This dip is always a hit at parties and potlucks.
ALLERGEN INFORMATION: Contains dairy (cream cheese, sour cream, cheese) and eggs (mayonnaise). This recipe is gluten-free when served with gluten-free chips or vegetables. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 8gProtein: 12gFat: 28gSaturated Fat: 12gCholesterol: 55mgSodium: 580mgFiber: 2gSugar: 2g
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