Spinach Artichoke Dip
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Spinach Artichoke Dip
This hot spinach artichoke dip is rich, cheesy, and built for sharing. Cream cheese, sour cream, and three cheeses melt around tender spinach and chopped artichoke hearts, then bake until golden and bubbling. It comes together in 40 minutes and disappears fast. Serve it warm with toasted baguette, crackers, or tortilla chips.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella, divided
- 2 cloves garlic, minced
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 14-ounce can artichoke hearts, drained and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Toasted baguette, crackers, or tortilla chips, for serving
Directions
- Preheat the oven to 375F. Lightly grease a 9-inch baking dish.
- In a large bowl, stir the cream cheese, sour cream, and mayonnaise until smooth.
- Mix in the Parmesan, 1/2 cup of the mozzarella, and the garlic.
- Fold in the squeezed-dry spinach, chopped artichoke hearts, salt, and pepper until evenly combined.
- Spread into the baking dish and top with the remaining 1/2 cup mozzarella.
- Bake 22 to 25 minutes, until hot, bubbling, and golden on top. Serve warm with bread or chips.
Tips and variations
- Squeeze the thawed spinach as dry as you can. Excess water makes the dip runny.
- Soften the cream cheese fully so the base blends smooth and lump-free.
- For a browned, bubbly top, run the dip under the broiler for the last 2 minutes.
- Use freshly grated Parmesan. It melts better and tastes sharper than the shelf-stable kind.
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Common questions
- How do I keep spinach artichoke dip from getting watery
- Thaw the frozen spinach and squeeze out every bit of liquid, and drain the artichoke hearts well before mixing.
- Can I make spinach artichoke dip ahead
- Yes. Assemble it up to a day ahead, cover, and refrigerate. Add a few minutes to the bake time since it goes in cold.
- What do I serve with spinach artichoke dip
- Toasted baguette slices, crackers, tortilla chips, and raw vegetables all work. Sturdy dippers stand up best to the thick dip.
- Can I use fresh spinach instead of frozen
- Yes. Wilt about a pound of fresh spinach, let it cool, then squeeze it dry and chop before adding.
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