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The Best Creamy Spinach Artichoke Dip Recipe

A slice of creamy, baked spinach artichoke dip being lifted from a white round baking dish.

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You get a warm, gooey, and cheesy appetizer when you make this classic spinach artichoke dip. This recipe uses simple ingredients to create a crowd-pleasing snack perfect for parties or game days.

Ingredients

Scale
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small oven-safe skillet.
  2. In a medium bowl, combine the squeezed-dry spinach, chopped artichoke hearts, softened cream cheese, sour cream, and mayonnaise. Mix until just combined.
  3. Stir in the minced garlic, salt, pepper, and half of the Parmesan cheese and half of the mozzarella cheese. Mix well to incorporate everything evenly.
  4. Transfer the mixture to your prepared baking dish.
  5. Top the dip evenly with the remaining mozzarella and Parmesan cheese.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
  7. Let the dip cool for 5 minutes before serving warm with pita chips, crackers, or vegetable sticks.

Notes

  • For a slow cooker version, combine all ingredients, place in a small slow cooker, and cook on low for 2 hours or high for 1 hour, stirring halfway through.
  • You can prepare the entire mixture ahead of time, cover it, and refrigerate it for up to 24 hours. Add about 5 extra minutes to the baking time if baking straight from the refrigerator.
  • Use good quality artichoke hearts for the best flavor in this gooey cheesy dip.

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