Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 10 oz frozen chopped spinach, thawed and squeezed dry; 14 oz artichoke hearts, canned, drained and chopped; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup mayonnaise; 1/2 cup Parmesan cheese, grated; 1 cup mozzarella cheese, shredded; 2 garlic cloves, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/8 tsp red pepper flakes

Creamy, cheesy hot dip loaded with spinach and artichokes. A crowd-pleasing appetizer perfect for parties.

40 minEasyServes 8210 cal/serving

AmericanAppetizerOvenVegetarianLow CarbPork-FreeAlcohol-FreeCorn-Free

Ingredients

10 oz frozen chopped spinach, thawed and squeezed dry
14 oz artichoke hearts, canned, drained and chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes

Instructions

1

Preheat oven to 350°F (175°C).
2

In a large bowl, combine 8 oz softened cream cheese, 1/2 cup sour cream, 1/2 cup mayonnaise, and 2 minced garlic cloves. Mix until smooth.
3

Stir in 1/2 cup grated Parmesan cheese, 3/4 of the 1 cup shredded mozzarella cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if desired.
4

Add the 10 oz thawed and squeezed dry frozen chopped spinach and 14 oz canned, drained and chopped artichoke hearts. Mix well to combine.
5

Transfer the mixture to a 1-quart baking dish and sprinkle with the remaining 1/4 of the mozzarella cheese.
6

Bake for 25 minutes until bubbly and lightly browned on top.
7

Serve hot with tortilla chips, pita chips, or sliced baguette.

Questions

Can I make Spinach Artichoke Dip dairy-free?

Not cleanly. Here the dairy (8 oz cream cheese, softened, 1/2 cup sour cream, 1/2 cup Parmesan cheese, grated, 1 cup mozzarella cheese, shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

How long does Spinach Artichoke Dip keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Spinach Artichoke Dip?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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