Spinach Artichoke Dip Recipe

5 from 192 votes

Spinach Artichoke Dip is creamy, cheesy, and baked until hot and bubbly, an easy appetizer that's perfect for every occasion.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Servings:

Preheat the oven to 375 degrees F.
In a medium bowl, mix the softened cream cheese, sour cream, mayonnaise, garlic, and Parmesan until smooth and well combined.
Gently fold in the thawed, well-drained spinach and chopped artichoke hearts. If using mozzarella, stir it in with the spinach and artichokes, reserving a little for the top if desired.
Spread the mixture evenly in an 8x8-inch baking dish and bake for about 25 minutes, until the dip is hot and bubbly around the edges, the cheese is melted and it's slightly golden on top.
Serve warm with tortilla chips, crackers, toasted bread, or fresh vegetables.

Recipe Tips.

Squeeze the Spinach Dry. Remove as much liquid as possible from the thawed spinach so the dip stays thick and creamy.
Soften the Cream Cheese. Room-temperature cream cheese blends more smoothly and keeps the dip from getting lumpy.
Drain the Artichokes Well. Extra liquid from the artichokes can thin the dip, so drain them thoroughly before chopping.
Use Freshly Shredded Parmesan. Fresh Parmesan melts more smoothly and gives the dip the best texture.
Watch for Bubbles. The dip is ready when it is hot throughout and bubbling around the edges.
Make It Ahead. Assemble the dip up to 24 hours ahead, cover, and refrigerate until you are ready to bake.

Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.

Use fresh spinach. Just chop up 1½–2 cups fresh raw spinach, saute in a skillet, and add to the recipe.

Slow cooker directions. See this Crock Pot Spinach Artichoke Dip