Spinach Artichoke Dip
Creamy, cheesy, and bubbling hot — the classic party dip with tender spinach and tangy artichoke hearts that disappears before anything else on the table.
Ingredients
- 1 tbspunsalted butter
- 3 clovesgarlic(minced)
- 10 ozfrozen chopped spinach(thawed and squeezed very dry)
- 14 ozcanned artichoke hearts(drained and roughly chopped)
- 8 ozcream cheese(softened, cut into cubes)
- ½ cupsour cream
- ½ cupmayonnaise
- 1 cupshredded mozzarella(divided)
- ½ cupgrated Parmesan(divided)
- ¼ tspcrushed red pepper flakes
- ½ tspkosher salt
- ¼ tspblack pepper
Method
- 01
Preheat the oven to 375 °F (190 °C) and lightly grease a 1.5-quart baking dish or a 9-inch cast-iron skillet.
- 02
Melt the 1 tbsp unsalted butter in a skillet over medium heat. Add the 3 cloves minced garlic and cook, stirring, for about 1 minute until fragrant but not browned.
- 03
Add the 10 oz squeezed-dry spinach and the 14 oz chopped artichoke hearts to the skillet. Stir to combine with the garlic and cook for 2 minutes to drive off any remaining moisture.
- 04
Reduce heat to low. Add the 8 oz cream cheese cubes and stir continuously until fully melted and smooth, about 3 minutes.
- 05
Remove the skillet from heat. Stir in the ½ cup sour cream and ½ cup mayonnaise until the mixture is uniform.
- 06
Fold in ¾ cup of the shredded mozzarella and ¼ cup of the grated Parmesan, reserving the rest for the topping.
- 07
Season with the ¼ tsp crushed red pepper flakes, ½ tsp kosher salt, and ¼ tsp black pepper. Taste and adjust salt if needed.
- 08
Transfer the mixture to the prepared baking dish and spread it into an even layer.
- 09
Scatter the remaining ¼ cup shredded mozzarella and ¼ cup grated Parmesan evenly over the top.
- 10
Bake for 20–25 minutes until the edges are bubbling and the cheese on top is golden in spots.
- 11
Let the dip rest for 5 minutes before serving — it thickens slightly as it cools. Serve with tortilla chips, toasted baguette slices, or pita wedges.
Adapted from public domain & community sources