Spinach Artichoke Dip
A rich, cheesy, and garlicky dip loaded with spinach and artichokes, baked until golden and bubbly. Perfect for parties or game days!
Ingredients
- ▢ 10 oz 280g frozen spinach, thawed and drained
- ▢ 14 oz 400g canned artichoke hearts, drained and chopped
- ▢ 8 oz 225g cream cheese, softened
- ▢ 1 cup sour cream
- ▢ 1 cup mayonnaise
- ▢ 1 cup shredded mozzarella
- ▢ ½ cup grated Parmesan cheese
- ▢ 3 cloves garlic minced
- ▢ 1 tsp red pepper flakes optional
- ▢ Salt and black pepper to taste
Instructions
- Prep: Preheat oven to 375°F (190°C). Squeeze all excess moisture from spinach. Roughly chop artichokes.
- Mix: In a bowl, beat cream cheese until smooth. Add sour cream, mayo, mozzarella, Parmesan, garlic, red pepper flakes, salt, and pepper. Fold in spinach and artichokes.
- Bake: Spread mixture into a greased baking dish. Top with extra mozzarella. Bake 20–25 minutes until golden and bubbly.
- Broil (optional): Broil 2–3 minutes for a crispy top.
- Serve: Rest 5 minutes. Garnish with parsley. Serve warm with tortilla chips, bread, or veggies.
Notes
- Drain well: Squeeze spinach and artichokes thoroughly to avoid a watery dip.
- Make ahead: Assemble 1 day ahead; refrigerate until ready to bake (add 5–10 mins to cook time).
- Add-ins: Try ½ cup chopped jalapeños, 1 tsp smoked paprika, or swap Parmesan for Romano cheese.
- Dairy-free: Use vegan cream cheese, mayo, and dairy-free cheese.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.