Spinach Artichoke Dip

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Whip up a crowd-pleasing Spinach Artichoke Dip in just 45 minutes with this easy recipe! Everyone will love you!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Servings:

Calories: 494kcal

Ingredients

2 12 oz. package Frozen Chopped Spinach, thawed and drained
2 14 oz. can Artichoke Hearts, drained and chopped
1 cup mayonnaise
1 cup sour cream
8 oz Cream Cheese softened
1 cup Parmesan Cheese grated
2 cups Mozzarella Cheese shredded (divided in half)
½ tsp Garlic Powder
½ tsp Onion Powder
2 tsp Salt
1 tsp black pepper
1 tsp red chili flakes optional, for heat

Instructions

Preheat oven to 375°F. Grease a 9X13 pan and set aside.
Ensure that the spinach is completely thawed. Squeeze out the excess moisture from the spinach and set aside. (spinach holds a lot of moisture so make sure to squeeze out the excess so your dip isn’t watery as it cooks)
Drain the canned artichoke hearts and chop them into smaller bite-sized pieces and set aside.
In a large mixing bowl, beat the softened cream cheese until it's light and fluffy.
Next add the drained spinach, chopped artichokes, mayonnaise, sour cream, Parmesan cheese, 1 cup mozzarella cheese, minced garlic, salt, and black pepper to the bowl.
Mix until all the ingredients are well incorporated.
Transfer the dip ingredients into the greased 9x13 pan (or two 9 inch square pans) and sprinkle the remaining mozzarella cheese on top.
Bake for 25-30 minutes uncovered until heated through and bubbly. Broil for an additional 1-2 minutes to brown the top of the dip.
Let sit for about 5 minutes right out of the oven because it will be piping hot.

Notes

Storage and Reheating Instructions:

Store any leftovers in an air tight container for up to 3 to 4 days or it will keep in the freezer for up to 2 months.

You can reheat your dip in a 350°F oven for 15-20 minutes. Or if you don't want to wait that long the microwave works great too! Start with 30 second intervals and stir in between.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

You can prepare the dip up to the baking step and then cover it tightly with plastic wrap or foil. Store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, simply preheat your oven and pop the dip in as directed.

Substitutions & Variations

Cheese: Feel free to experiment with different types of cheese! Fontina, Gruyère, or even sharp cheddar can add a unique flavor twist to your dip.
Mayo and Sour Cream: If you’re not a fan of mayonnaise or sour cream, Greek yogurt makes an excellent substitute. It’s tangy, creamy, and adds a nice protein boost to your dip. You can also use a dairy-free yogurt if you’re making a vegan version.
Spice Level: If you’re a fan of heat, feel free to amp up the red chili flakes or even add a dash of hot sauce. For a milder dip, you can omit the chili flakes altogether.

Helpful Cooking Notes

Drain, Drain, Drain: Whether it’s the spinach or the artichokes, make sure to drain your ingredients well.
Softening Cream Cheese: If you forget to soften your cream cheese ahead of time (we’ve all been there), don’t worry! Just pop it in the microwave for 10-15 seconds. This will make it much easier to mix and give you that smooth, creamy texture you’re looking for.
Taste as You Go: Before transferring your dip to the baking dish, give it a taste. Everyone’s palate is different, so this is your chance to adjust the seasoning.
Broiling Magic: The broiler is your best friend for getting that perfect golden-brown top layer.

Nutrition