Description
This creamy spinach artichoke dip is loaded with cream cheese, sour cream, three types of cheese, tender spinach, and tangy artichoke hearts. Baked until golden and bubbly, this hot appetizer dip is the ultimate crowd-pleaser for parties, game days, and gatherings. Easy to make ahead and absolutely delicious with chips, crackers, or bread!
Ingredients
Scale
Main Ingredients:
- 8 oz cream cheese, softened to room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 10 oz frozen chopped spinach, thawed and squeezed completely dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 3–4 cloves garlic, minced
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- ¼ cup grated Romano or Asiago cheese
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For Serving:
- Tortilla chips
- Crackers
- Baguette slices
- Pita chips
- Fresh vegetables (bell peppers, carrots, celery)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish, 2-quart baking dish, or oven-safe skillet with cooking spray or butter.
- Prepare spinach: This step is CRUCIAL! Thaw frozen spinach completely (microwave for 3-4 minutes works well). Place spinach in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze with all your might to remove every drop of water. You should get at least ½ cup of liquid out. If your spinach is still wet, your dip will be watery. Set aside the dried spinach.
- Prepare artichokes: Drain artichoke hearts thoroughly in a colander. Pat dry with paper towels to remove excess moisture. Roughly chop into small, bite-sized pieces. Set aside.
- Mix cream cheese base: In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Using a rubber spatula or spoon, mix vigorously until completely smooth with no lumps. If your cream cheese isn’t soft enough, microwave the mixture for 20-30 seconds and stir until smooth.
- Add aromatics: Stir in minced garlic, salt, black pepper, and red pepper flakes (if using). Mix until evenly distributed.
- Add cheese: Add 1 cup of the mozzarella cheese, ⅓ cup of the Parmesan cheese, and all of the Romano/Asiago cheese to the cream cheese mixture. Stir until well combined.
- Fold in spinach and artichokes: Add the squeezed-dry spinach and chopped artichoke hearts. Fold gently but thoroughly until everything is evenly distributed throughout the creamy base.
- Transfer to baking dish: Spread the mixture evenly in your prepared baking dish. Use a spatula to smooth the top and push dip into corners.
- Top with cheese: Sprinkle the remaining ½ cup mozzarella and remaining Parmesan cheese evenly over the top. This creates that irresistible golden, bubbly cheese layer.
- Bake: Place in preheated oven and bake for 25-30 minutes, until the dip is heated through, bubbling around the edges, and the cheese on top is melted and golden. For extra browning, turn on the broiler for the last 2-3 minutes (watch carefully so it doesn’t burn).
- Rest and serve: Let the dip rest for 5 minutes after removing from the oven—this allows it to set slightly so it’s not too runny. Serve hot with your choice of dippers: tortilla chips, crackers, bread, or vegetables.
- Keep warm: If serving at a party, you can transfer the dip to a slow cooker on the “warm” setting to keep it hot throughout your event.
Notes
- Squeeze that spinach! Cannot emphasize this enough. Wet spinach = watery dip. Squeeze until your hands hurt, then squeeze some more.
- Room temperature cream cheese: Soft cream cheese mixes smoothly without lumps. Leave it out for 1-2 hours or microwave for 15-20 seconds.
- Fresh vs. jarred garlic: Fresh garlic tastes significantly better, but jarred minced garlic works in a pinch (use about 1 tablespoon).
- Don’t overbake: The dip is done when bubbly and heated through. Overbaking makes it dry and separates the oils.
- Make ahead: Assemble completely, cover tightly, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if baking from cold.
- Slow cooker option: Combine all ingredients and cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ¼ cup (based on 16 servings)
- Calories: 165
- Sugar: 1g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg