Spinach Artichoke Dip Recipe

5 from 11 votes

This easy Spinach Artichoke Dip is rich, creamy, cheesy, and baked until hot and bubbly. Serve it with chips, crackers, crostini, or vegetables for the perfect party appetizer. Although spinach and artichoke dip has become a North American classic, its roots lie in the Provencal cuisine, in which the vegetables are usually baked with cheese and served as a gratin.

Prep Time20

Cook Time35

Total Time55

Course: Appetizer

Cuisine: American

Keyword: artichoke, dip, spinach

Servings: servings

Calories: 328kcal

Author: Tara Noland

Equipment

Ingredients

14 oz can artichoke hearts drained and chopped
2 cups fresh spinach roughly chopped
½ cup sour cream
1/2 cup mayonnaise
8 ounces cream cheese room temperature
1 clove garlic minced
1 cup mozzarella
1 cup freshly grated parmesan cheese loosely measured

Instructions

Preheat your oven to 350°F and lightly grease a small baking dish or casserole dish.
Drain the artichoke hearts thoroughly and chop them into small pieces.
If using fresh spinach, roughly chop it before adding to a small amount of olive oil and cook until wilted.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
Stir in the chopped artichokes, spinach, minced garlic, ¾ cup of the mozzarella cheese, and ¾ cup of the Parmesan cheese.
Mix everything together until the ingredients are evenly distributed throughout the creamy base.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
Bake for approximately 30- 35 minutes, or until the dip is hot, bubbly, and lightly golden around the edges and center.
Remove dip from the oven and allow to cool for a few minutes before serving.
Serve warm with crackers, toasted baguette slices, pita chips, tortilla chips, or fresh vegetables.

Notes

See the post for more information, photos and tips.

Nutrition