The Best Spinach Artichoke Dip
Looking for a creamy, baked dip that’s an instant party hit? The Best Spinach Artichoke Dip brings together tender artichoke hearts, fresh spinach, and three kinds of melty cheese for the ultimate crowd-pleaser.
Ingredients
- 10 oz (about 4 cups) fresh baby spinach, roughly chopped (or 1½ cups frozen spinach, thawed and drained)
- 14 oz artichoke hearts, drained and chopped
- 8 oz cream cheese, softened (Philadelphia recommended)
- ½ cup sour cream (Organic Valley or Daisy)
- ¼ cup mayonnaise (Hellmann’s or Duke’s)
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese (freshly grated is best)
- 1 clove garlic powder or 1 clove fresh garlic, minced
- ¼ tsp kosher salt + pinch of freshly ground black pepper
- ¼ tsp crushed red pepper flakes (optional for a spicy kick)
Instructions
- Preheat your oven to 375°F. Lightly grease a 1-quart baking dish with cooking spray or butter—using an oven-safe skillet means you can serve straight from the pan.
- Heat a dry skillet over medium; add chopped spinach and cook 1–2 minutes until wilted. Transfer spinach to a fine-mesh sieve and press out all liquid (goodbye, watery dip!).
- In a large bowl, beat together cream cheese, sour cream, mayonnaise, garlic, salt, and pepper until silky. Fold in drained artichoke hearts and squeezed spinach, then stir in half the mozzarella and all the Parmesan.
- Spread the mixture into your dish, top with remaining mozzarella and red pepper flakes if you want heat. Bake for 20–25 minutes, until bubbling at the edges and lightly browned on top.
- Turn off the oven and let the dip sit for 5 minutes—this helps it firm up so you can scoop without sloshing.
- Slide it onto the table with pita chips, toasted baguette rounds, or crisp veggie sticks. Honestly, one bite of this cheesy dip is like a warm hug.
Notes
Feel free to riff on the base as much as you like—here are a few crowd-pleasing twists.
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