Spinach Artichoke Dip -

Spinach Artichoke Dip

This Spinach Artichoke Dip is a creamy, cheesy, and flavorful crowd-pleaser made with tender spinach, tangy artichokes, garlic, and three rich cheeses. Baked until bubbly and golden, it’s the ultimate warm appetizer for parties, game nights, or any gathering that calls for comfort food done right.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 10

Ingredients

1 10 oz box frozen chopped spinach, thawed and squeezed dry
1 14 oz can artichoke hearts, drained and chopped
2 teaspoons minced garlic
8 oz block cream cheese softened
⅔ cup sour cream
⅓ cup mayonnaise
2 cups shredded parmesan cheese

Instructions

Preheat oven:

Set oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.

Mix the base:

In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.

Add flavor:

Stir in minced garlic, chopped artichokes, and spinach. Mix until evenly combined.

Add cheese:

Fold in shredded parmesan cheese, reserving a small handful to sprinkle on top.

Bake:

Spread mixture evenly into the prepared dish. Sprinkle remaining parmesan over the top.
Bake for 20–25 minutes, until bubbly and lightly golden around the edges.

Serve:

Remove from oven and let rest for 5 minutes. Serve warm with chips, bread, or veggies for dipping.

Notes

Make ahead:
Prepare the dip up to 24 hours in advance. Cover and refrigerate, then bake just before serving.
Cheese variations:
Substitute part of the parmesan with mozzarella for extra stretch or Monterey Jack for a milder flavor.
Serving ideas:
Serve in a bread bowl for a rustic presentation or top with a few extra artichoke pieces for visual appeal.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Add-ins:
Try adding chopped sun-dried tomatoes or a sprinkle of crushed red pepper for a unique twist.