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Spinach Artichoke Dip

Helen T. Patterson
A creamy, cheesy dip loaded with spinach and artichokes, baked to perfection.
Quick, easy, and perfect for parties or snacks, this crowd-pleasing recipe is fiber-rich, protein-packed, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Dip
Cuisine American
Servings 8

Equipment

  • 1 mixing bowl
  • Measuring Cups and Spoons
  • Small (1-quart) baking dish
  • Non-stick cooking spray
  • Spoon or spatula
  • Oven

Ingredients
  

  • 8 oz cream cheese softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic clove minced (about 1 tsp)
  • 2/3 cup Parmesan cheese finely shredded
  • 1/2 cup mozzarella cheese finely shredded
  • Black pepper to taste
  • 1 14 oz can artichoke hearts, drained and chopped
  • 6 oz frozen spinach thawed and excess liquid squeezed

Instructions
 

  • Prepare the Oven and Dish: Preheat your oven to 350°F (175°C).
    Lightly coat a small 1-quart baking dish with non-stick cooking spray to ensure the dip won’t stick and will bake evenly.
    This step guarantees a smooth removal and easy serving.
  • Mix the Base Ingredients: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
    Stir until completely smooth and creamy. Add the minced garlic, Parmesan, mozzarella, and a pinch of black pepper.
    Mix thoroughly so all the cheeses and seasonings are evenly distributed, creating a rich, flavorful base for the dip.
  • Incorporate the Vegetables: Fold in the chopped artichoke hearts and the thawed, drained spinach.
    Make sure the spinach and artichokes are well incorporated, ensuring every spoonful of the dip is packed with vegetables and flavor.
  • Transfer and Bake: Spread the mixture evenly into the prepared baking dish.
    Place it in the preheated oven and bake for about 20 minutes, or until the dip is heated through, bubbly, and melty on top.
    The aroma while baking is irresistible and signals it’s ready.
  • Serve Warm and Enjoy: Remove the dip from the oven and let it cool slightly for 5 minutes.
    Serve it warm with tortilla chips, crackers, or toasted baguette slices.
    The dip is best enjoyed fresh from the oven while the cheese is perfectly melted and creamy.

Notes

  • For best results, use well-softened cream cheese to ensure a smooth, creamy base.
  • Drain spinach and artichokes thoroughly to prevent a watery dip.
  • This dip can be prepared a day ahead, refrigerated, and baked just before serving.
  • Microwave reheating works well for small portions, but avoid heating the entire dish at once.
  • Adjust cheese types or amounts to taste; add more mozzarella for extra meltiness or Parmesan for a sharper flavor.