Spinach Artichoke Dip Recipe: Creamy and Crowd-Pleasing
Spinach Artichoke Dip with a creamy, crowd-pleasing flavor.
Ingredients
- 1 10 oz package frozen spinach, thawed and drained
- 1 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- 2 garlic cloves minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- Optional: Fresh parsley extra Parmesan
- Suggested Pairings: White wine tortilla chips
Instructions
- Preheat oven to 375°F; grease a 1-quart baking dish.
- Squeeze spinach dry; chop artichokes.
- Mix cream cheese, sour cream, mayonnaise, 3/4 cup mozzarella, 1/4 cup Parmesan, garlic, salt, pepper, and red pepper flakes; fold in spinach and artichokes. Taste and adjust.
- Spread in dish; top with remaining cheese.
- Bake 25–30 minutes until bubbly and golden.
- Serve in a white ceramic dish with parsley and chips.
Notes
- Squeeze spinach to avoid watery dip.
- Store in the fridge for 3 days or freeze unbaked for 2 months.
- Try a vegan or spicy variation.
- Pair with crudités.