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Spinach Artichoke Dip

Spinach artichoke dip baked until hot and bubbling, with a lightly golden top and a creamy, cheesy center. This easy oven-baked appetizer combines chopped spinach and artichoke hearts with mozzarella and Parmesan.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 cloves garlic minced
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (10 oz) spinach frozen chopped, thawed and squeezed very dry
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Lightly grease an 8-inch square baking dish.
  3. In a medium bowl, stir the cream cheese, sour cream, mayonnaise, garlic, salt, and pepper until smooth.
  4. Fold in the spinach, artichoke hearts, mozzarella, and Parmesan.
  5. Spread the mixture evenly in the prepared dish.
  6. Bake for 20 to 25 minutes, until hot and bubbling around the edges with a lightly golden top.
  7. Let the dip rest for 5 minutes before serving.

Notes

For the smoothest dip, squeeze the thawed spinach very dry before mixing. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture may turn grainy. Plain Greek yogurt can replace the sour cream for a tangier variation.