Description

This creamy and delicious Spinach and Artichoke Dip is a perfect warm appetizer for any party or gathering. Made with a blend of cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, fresh garlic, spinach, and artichokes, it’s baked until bubbly and golden on top. Serve it with crackers, pita chips, toasted baguette slices, or fresh veggies for a crowd-pleasing snack that’s easy to prepare and sure to impress.

Ingredients

Scale

Spinach and Artichoke Dip Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and squeezed dry
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of crushed red pepper flakes (optional)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure even baking of the dip.
Sauté Garlic, Artichokes, and Spinach: In a skillet over medium heat, warm the olive oil and sauté the minced garlic for 30–60 seconds until fragrant. Add the chopped artichokes and thawed, squeezed-dry spinach, stirring for 1–2 minutes. Remove from heat to cool slightly.
Mix the Creamy Base: In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended. Stir in the Parmesan cheese, mozzarella cheese, salt, black pepper, and optional crushed red pepper flakes.
Combine with Vegetables: Fold the sautéed spinach and artichoke mixture into the creamy base until everything is thoroughly combined.
Transfer to Baking Dish: Spoon the mixture into a small baking dish or oven-safe skillet. Smooth the top with a spatula and optionally sprinkle a little extra cheese on top for a golden crust.
Bake Until Golden and Bubbling: Bake in the preheated oven for 20–25 minutes, or until the dip is hot, bubbly, and has a golden-brown top.
Serve Warm: Remove from the oven and serve immediately with your choice of crackers, pita chips, toasted baguette slices, or fresh vegetables for dipping.

Notes

Make ahead by preparing the dip and refrigerating up to 1 day in advance; bake just before serving for best results.
For a lighter version, substitute Greek yogurt for sour cream and use light cream cheese.
This dip is vegetarian and can be gluten-free if served with gluten-free dippers.