This warm spinach artichoke dip is creamy in the center, lightly browned on top, and easy to mix before guests arrive. Frozen spinach and canned artichoke hearts keep prep practical, while cream cheese, sour cream, mozzarella, and Parmesan make a rich scoop for bread or crisp vegetables. The most important step is squeezing the spinach very dry so the dip stays thick rather than watery.
How to keep the dip creamy
Thaw the spinach completely, then press it in a clean towel or squeeze it by handfuls until little liquid remains. Drain and pat the artichokes dry as well. Let the cream cheese soften at room temperature so it blends smoothly with the sour cream. Fold in the cheeses and vegetables rather than beating them; a few small pieces of artichoke add a pleasant texture.
Make-ahead, serving, and variations
Assemble the dip up to one day ahead, cover, and refrigerate. Add a few minutes to the bake time if it goes into the oven cold; bake until bubbling at the center. Serve with toasted baguette, crackers, celery, or bell pepper strips. For a little heat, add red pepper flakes; for extra tang, stir in a teaspoon of lemon juice. If the top browns before the center is hot, loosely cover it with foil.
Keep hot dip hot during a gathering and refrigerate leftovers promptly. Follow FoodSafety.gov’s time and temperature guidance for perishable foods. For another easy breakfast or brunch idea, see our crisp Belgian waffles.
Spinach Artichoke Dip Recipe
Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes · Yield: 8 servings
Spinach Artichoke Dip
A creamy baked party dip with spinach, artichokes, mozzarella, and Parmesan.
Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes · Yield: 8 servings
Ingredients
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 1 can (14 ounces) artichoke hearts, drained, patted dry, and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella, divided
- 1/2 cup finely grated Parmesan
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon fine salt, or to taste
- Pinch of red pepper flakes, optional
- Toasted bread, crackers, or cut vegetables, for serving
Instructions
- Heat the oven to 375°F (190°C). Lightly grease a 1-quart baking dish.
- In a mixing bowl, stir the softened cream cheese and sour cream until mostly smooth. Mix in the Parmesan, half of the mozzarella, garlic, pepper, salt, and red pepper flakes if using.
- Fold in the squeezed-dry spinach and chopped artichokes until evenly distributed. Transfer the mixture to the prepared dish and level the top.
- Sprinkle the remaining mozzarella over the surface. Bake uncovered for 20 to 25 minutes, until hot and bubbling around the edges. Broil for 1 to 2 minutes at the end if you want a more golden top, watching closely.
- Let stand for 5 to 10 minutes so the dip thickens slightly. Serve warm with toasted bread, crackers, or vegetables.
Estimated nutrition
Per serving (1/8 of the dip; dippers are not included).
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 7 g |
| Protein | 8 g |
| Total fat | 18 g |
| Saturated fat | 10 g |
| Fiber | 2 g |
| Total sugars | 2 g |
| Sodium | 450 mg |
Nutrition is an estimate; brands and exact serving size change the values.
