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Spinach Artichoke Dip

Spinach Artichoke Dip

Linda M. Harris
Spinach Artichoke Dip is a savory and creamy appetizer made with fresh spinach, artichokes, and a blend of rich cheeses.
It’s baked to perfection, creating a bubbly, golden top and a velvety texture.
This crowd-pleasing dip is ideal for parties, gatherings, or simply as a comforting treat.
Serve it warm with chips, crackers, or fresh vegetables for dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 Servings
Calories 300 kcal

Equipment

  • 1 Large skillet
  • 1 Mixing bowl
  • 1 baking dish (8x8 or similar)
  • 1 Spatula
  • 1 Knife
  • 1 Cutting Board
  • 1 Cutting Board
  • 1 Measuring Spoon

Ingredients
  

  • 5 cups fresh spinach chopped
  • 1 can 14 ounces artichoke hearts, drained and chopped
  • 8 ounces cream cheese softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 cup mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions
 

Sauté the Spinach and Garlic

  • Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, then add chopped spinach.
    Cook for 3-4 minutes until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.

Prepare the Artichokes

  • Drain and rinse the canned artichokes, then chop them into small pieces. Set aside.

Mix the Creamy Base

  • In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth.

Add the Cheese

  • Stir in shredded mozzarella and grated Parmesan until well combined.
  • Combine with Spinach and Artichokes
  • Add the cooked spinach and chopped artichokes to the cheese mixture, stirring until everything is evenly distributed.

Bake the Dip

  • Preheat the oven to 375°F (190°C). Transfer the dip to a greased baking dish, spreading it evenly.
    Bake for 20-25 minutes, until the top is golden and bubbly.

Serve

  • Let the dip cool slightly, then serve warm with crackers, chips, or fresh vegetables for dipping.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
  • Make-Ahead Option: You can assemble the dip the day before, cover it, and refrigerate it until you're ready to bake.
  • Substitutions: Use Greek yogurt in place of sour cream for a healthier twist, or try different cheeses like gouda or cheddar for variety.
Keyword Spinach Artichoke Dip