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Spinach Artichoke Dip
5 from 717 votes

Spinach Artichoke Dip

Spinach Artichoke Dip combines softened cream cheese with sour cream, mayonnaise, garlic, Parmesan, and mozzarella cheeses, folded together with chopped artichoke hearts and thawed spinach. After baking until warm and melted, this dip offers a creamy, cheesy texture with subtle garlic and a mild vegetable bite. It pairs well with crackers, tortilla chips, or bread, making it suitable as a snack or appetizer.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8
Course: Appetizer, Condiments
Cuisine: American

Ingredients

  • 8 oz. cream cheese well softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic minced (1 tsp, clove
  • 2/3 cup (76g) Parmesan Cheese finely shredded
  • 1/2 cup (56g) mozzarella cheese finely shredded
  • black pepper to taste
  • 1 (14 oz) can artichoke hearts can liquid drained, squeeze artichokes to drain excess liquid, chopped, quartered
  • 6 oz. spinach thawed, squeezed to drain excess liquid, frozen

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
  2. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
  3. Stir in artichokes and spinach.
  4. Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
  5. Serve warm with tortilla chips, crackers or toasted baguette slices

Notes

  • This dip can be made a day in advance; refrigerate and bring to room temperature for 30 minutes before baking.
  • Leftover dip reheats well in small portions using a microwave.