A warm creamy dip featuring spinach, artichokes, garlic, cream cheese, sour cream or Greek yogurt, mozzarella, and Parmesan—baked until bubbly and golden. Perfect with bread, crackers, or veggies.

Why You Will Love This Recipe

• Rich, cheesy, comforting—classic crowd-pleasing flavor.

• Combines veggies (spinach, artichoke) with indulgence.

• Flexible: use sour cream or Greek yogurt for variation.

• Easy to prep and bake; little fuss.

• Serve hot, letting cheese pull and dip texture tempt everyone.

Easy Spinach Artichoke Dip

Spinach Artichoke Dip is a timeless favorite for good reason: it delivers comforting, creamy decadence while sneaking in veggies. The base combines thawed, drained spinach and chopped artichoke hearts—both mild in flavor but excellent at carrying creaminess. Garlic gives aromatic depth, while cream cheese, sour cream (or Greek yogurt), and mozzarella melt into a silky, luscious texture. Parmesan rounds out the flavor with umami saltiness and binds the dip.

The preparation is straightforward: garlic is softened, then all components are just stirred until uniform, transferred into a baking dish, and baked until cheese melts and surfaces turn golden. The result is bubbling, hot, and irresistible. The contrast of creamy interior and slightly crisp top sends signals to taste the dip immediately, pairing it with baguette slices, crackers, tortilla chips, or raw vegetables.

Flavor-wise, garlic and cheese make the base savory, spinach adds a green undertone, and artichoke hints slightly tangy. This dip hits creamy, savory, and textural notes. Because it’s baked, the edges might crisp slightly, giving chew contrast. It’s a perfect starter, appetizer, party dish, or comfort snack. Also forgiving—vary cheese ratios, use full-fat or lighter dairy, or add spices as preferred.

Servings

About 6–8 as an appetizer

Time

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and drained

• 14 oz can artichoke hearts, drained

• 1 cup light sour cream or Greek yogurt

• 4 cloves garlic

• 4 oz cream cheese, softened

• 4 oz shredded mozzarella

• ⅔ cup grated Parmesan

• ⅓ cup chopped onions

• ½ tsp black pepper

• Pinch sea salt

• Baguette slices, crackers, or veggies for serving

Instructions

1. Preheat oven to 350°F (175°C).

2. If garlic is in cloves, soften it (e.g. microwave briefly) and mash or mince it.

3. In a bowl, stir together spinach, artichoke hearts, sour cream (or yogurt), garlic, cream cheese, mozzarella, Parmesan, chopped onions, pepper, and a pinch of salt until well blended.

4. Transfer mixture into an 8×8 (or appropriate) oven‑safe dish.

5. Bake 20–25 minutes, or until cheeses are melted and the top is bubbly and lightly golden.

6. Serve warm with baguette slices, crackers, or fresh vegetables.

Tips

• Drain spinach and artichokes thoroughly to avoid watery dip.

• Use full-fat dairy for richest texture; lighter versions work too.

• Stir halfway through baking if top browns too fast.

• Garnish with fresh herbs (parsley, chives) for color.

• Serve immediately—dip loses heat and texture as it cools.