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Creamy Easy Spinach Artichoke Dip served warm with toppings for a party appetizer.

Spinach Artichoke Dip

A creamy and flavorful warm dip, perfect for gatherings that combines spinach, artichokes, and a blend of cheeses for an irresistible appetizer.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer, Party Food
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 oz Cream cheese, softened Let it sit out for 20 to 30 minutes before mixing.
  • 1/2 cup Sour cream
  • 1/4 cup Mayonnaise Optional for extra smoothness.
Flavoring Ingredients
  • 2 cloves Garlic, minced Can substitute with garlic powder.
  • 1 can Artichoke hearts, drained and chopped Canned or jarred.
  • 1 cup Frozen spinach, thawed and squeezed dry Fresh spinach can also be used.
Cheese Ingredients
  • 1 cup Mozzarella cheese, shredded Reserve a handful for topping.
  • 1/4 cup Parmesan cheese, grated
Seasoning
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 pinch Red pepper flakes Optional, for added heat.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease an 8x8 baking dish.
  2. In a large bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth.
  3. Add minced garlic, salt, pepper, drained chopped artichokes, and well squeezed spinach into the bowl. Mix until evenly combined.
  4. Stir in most of the mozzarella and parmesan cheese, saving a small handful of mozzarella for topping.
  5. Spread the mixture into the greased baking dish, sprinkle the reserved mozzarella on top, and bake for about 20 to 25 minutes until hot and bubbly.
  6. For a browner top, broil for an additional 1 to 2 minutes, watching closely.
Stovetop Method (Optional)
  1. In a saucepan over low heat, warm all ingredients while stirring until melty and hot, then top with extra cheese and cover for a minute to melt.

Notes

Squeeze spinach really well to prevent a watery dip. Use room temperature cream cheese for easy mixing. Adjust salt and pepper to taste before baking. Leftovers can be stored in the fridge for 3 to 4 days, and reheated without losing texture.