Spinach Artichoke Dip
A warm, creamy, and utterly addictive dip loaded with tender spinach, tangy artichoke hearts, and a rich blend of cheeses. Baked until golden and bubbly, it's the perfect party centerpiece served with crusty bread, tortilla chips, or crisp vegetables.
For 4 servings
- prep
Preheat the oven and prep the cheese.
Preheat the oven to 375°F (190°C). Ensure the cream cheese is at room temperature so it blends smoothly. Shred the mozzarella and grate the parmesan.
- saute · ~4 min
Wilt the spinach.
Heat the olive oil in a sauté pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chopped spinach in batches, stirring until completely wilted, about 2 to 3 minutes. Remove from heat and let it cool slightly.
TIPSqueeze out any excess water from the wilted spinach with your hands to prevent a watery dip. - mix
Combine the dip base.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended. Fold in the wilted spinach and chopped artichoke hearts.
- mix
Add cheese and seasonings.
Stir in half of the shredded mozzarella, all of the parmesan cheese, the salt, a pinch of black pepper, and the red pepper flakes. Mix until everything is evenly distributed.
TIPReserve the rest of the mozzarella for the topping to create a perfectly golden crust. - assemble
Transfer to the baking dish.
Spoon the mixture into the baking dish and spread it out evenly with a spatula. Sprinkle the remaining shredded mozzarella evenly over the top.
- bake · ~25 min
Bake until golden and bubbly.
Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the top is melted and turning golden brown and the edges are bubbling.
TIPFor an extra browned top, switch the oven to broil for the last 1 to 2 minutes, but watch it carefully so it doesn't burn. - serve · ~5 min
Cool slightly and serve warm.
Remove from the oven and let the dip rest for 5 minutes before serving. Serve directly from the baking dish with tortilla chips, crusty bread slices, or a platter of fresh cut vegetables.
TIPThe dip will be extremely hot straight from the oven; a short rest prevents burns and allows it to set up slightly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain artichoke hearts well and pat dry to avoid a watery dip.
- 2Let cream cheese soften fully at room temp for a silky-smooth base.
- 3Squeeze wilted spinach dry with paper towels to remove bitter excess liquid.
- 4Reserve most of the mozzarella for the top to achieve a stretchy, golden crust.
- 5For a deeper flavor, toast a pinch of garlic in olive oil before adding spinach.
- 6Let the dip rest 5 minutes after baking so it sets and doesn't scorch mouths.
Adapt it for your goals.
Spicy Jalapeño
Add 1 chopped fresh jalapeño (seeds removed for mild heat) along with the garlic for a spicy kick that complements the artichoke's tang.
Dairy FreeDairy-Free
Substitute vegan cream cheese, sour cream, mayonnaise, and shredded mozzarella. Use nutritional yeast in place of parmesan for a dairy-free version that still tastes rich.
Smoky BaconSmoky Bacon
Crumble 4 slices of cooked bacon into the dip mixture before baking for a smoky, savory crunch that pairs perfectly with the creamy spinach and artichoke.
Roasted GarlicRoasted Garlic
Replace raw minced garlic with 3 large cloves of roasted garlic (mashed) for a mellow, sweet garlic flavor that won't overpower the cheese.
Why this is on our healthy list.
Rich in Folate and Vitamin K
Spinach is loaded with folate and vitamin K, supporting red blood cell formation and bone health. Artichoke hearts also provide a dose of fiber and antioxidants.
Good Source of Calcium
The blend of mozzarella, parmesan, cream cheese, and sour cream contributes calcium for strong bones and teeth, though portion control is wise due to the calorie density.
High in Fiber from Artichokes
Artichoke hearts are naturally high in dietary fiber, which aids digestion and promotes a feeling of fullness, balancing the richness of the cheese base.
Low-Carb Snack Option
When served with low-carb dippers like cucumber slices or bell pepper strips, this dip fits well into a low-carb or keto eating pattern.
Frequently asked questions
Yes, thaw frozen spinach and squeeze it very dry before using. Use about 150g (half a 10-ounce box) as a substitute for fresh.
