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Easy Spinach Artichoke Dip

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

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
 

  • Preheat oven to 350°F (175°C).
  • If garlic is in cloves, soften it (e.g. microwave briefly) and mash or mince it.
  • 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.
  • Transfer mixture into an 8×8 (or appropriate) oven‑safe dish.
  • Bake 20–25 minutes, or until cheeses are melted and the top is bubbly and lightly golden.
  • Serve warm with baguette slices, crackers, or fresh vegetables.

Notes

  • 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.