Spinach Artichoke Dip

Spinach artichoke dip is a creamy hot dip baked until bubbly and golden. This cheesy party dip combines drained chopped spinach and artichoke hearts for a thick, melty texture.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 315

Ingredients Equipment Method Notes

Ingredients

Frozen spinach

10 oz frozen chopped spinach Thawed and drained
1 Salt and pepper To taste

Artichoke hearts

14 oz artichoke hearts Chopped

Creamy base

8 oz cream cheese Softened
0.5 cup sour cream
0.5 cup mayonnaise
0.5 cup mozzarella cheese Shredded
0.5 cup Parmesan cheese Grated
2 garlic Minced

Serving

1 Bread or crackers For serving

Equipment

1 sheet pan

Method

Preheat and prep

Preheat oven to 375°F and set out a baking dish. Look for it to reach 375°F so the dip heats through quickly.

Make the creamy mixture

In a bowl, mix cream cheese, sour cream, mayonnaise, and garlic until smooth. The mixture should look uniform with no visible cream cheese lumps.
Stir in spinach, artichokes, mozzarella, and Parmesan. Fold until the cheese is evenly distributed throughout the dip.
Season with salt and pepper to taste. Stop when the seasoning seems balanced with the cheese.

Bake and serve

Transfer the mixture to a baking dish. Spread it level so it bakes evenly.
Bake for 20-25 minutes at 375°F until bubbly and golden. You should see active bubbling at the edges and a lightly browned top.
Serve hot with bread or crackers. Serve immediately while the cheese pull is at its best.

Notes

For a thicker dip, squeeze thawed spinach very dry before mixing. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven or microwave until hot and bubbly again. Freezing is not recommended because the dairy can break after thawing. If you want a lighter option, use low-fat cream cheese and sour cream for a slightly less rich texture.