Spinach Artichoke Dip
This creamy, cheesy Spinach Artichoke Dip Recipe is the easiest, most festive appetizer you’ll ever bake. Perfect for game day, potlucks, or a quiet weeknight treat.
Ingredients
- 8 ounces fresh baby spinach (or use 10 ounces frozen, thawed and squeezed dry)
- 14 ounces canned artichoke hearts (low-sodium brands like Trader Joe’s)
- 4 ounces cream cheese (softened)
- 1/2 cup sour cream (whole-milk Greek yogurt works too for a lighter dip)
- 1/4 cup mayonnaise (full-fat gives richer mouthfeel)
- 1 cup shredded mozzarella (whole-milk variety for melty stretch)
- 1/2 cup grated Parmesan (Parmigiano-Reggiano adds depth)
- 2 cloves garlic (minced or 1 tsp garlic powder)
- 1/2 tsp kosher salt (adjust after tasting)
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional for a gentle kick)
Instructions
- Preheat oven to 375°F and grab a shallow, 9-inch baking dish—this helps the top turn golden.
- In a bowl, beat cream cheese, sour cream, and mayo until smooth; then add garlic, salt, pepper, red pepper flakes, Parmesan, and half the mozzarella. Gently mix in artichoke hearts and spinach.
- Spread mixture into the baking dish, top with remaining mozzarella, and bake 20-25 minutes until bubbly and lightly browned. Let it rest for 5 minutes before serving.
Notes
For ultra-creamy texture, swap half the mozzarella for Monterey Jack. Keep leftovers in the fridge for up to 3 days or freeze for one month.
Nutrition
Calories: 250kcal
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