Recipes › Spinach › Spinach and Artichoke Dip
Spinach and Artichoke Dip
The ultimate American party dip — creamy, cheesy, and irresistibly warm, packed with tender spinach and artichoke hearts and baked until golden and bubbly. Served with tortilla chips, toasted bread, or crackers, it disappears from the table every single time.
Spinach is usually ready May to November. More spinach recipes, or see what to sow this month where you are.
Ingredients
- 10 oz fresh baby spinach, roughly choppedFrozen spinach, thawed and squeezed very dry
- 14 oz artichoke hearts, canned, drained and roughly chopped
- 8 oz cream cheese, softened
- ½ cup sour creamGreek yogurt
- ¼ cup mayonnaise
- 1½ cups shredded mozzarella, divided
- ½ cup Parmesan cheese, finely grated, divided
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
- 1 tortilla chips or sliced baguette, for serving
Contains: milk, eggs.
Method
- Preheat oven to 375°F. Wilt the fresh spinach: place in a colander and pour a kettle of boiling water over it, then press out as much moisture as possible with the back of a spoon. Chop roughly.About 5 min
- In a large bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, garlic, salt, and red pepper flakes. Stir until well combined.About 3 min
- Fold in the spinach, artichoke hearts, 1 cup mozzarella, and most of the Parmesan. Stir to fully incorporate. Taste and adjust seasoning.About 3 min
- Transfer to a 1-quart baking dish. Top with the remaining mozzarella and Parmesan. Bake for 20-25 minutes until the dip is heated through, bubbling at the edges, and golden on top. Serve hot with chips or bread.About 25 min
Tips
- Squeezing out every drop of moisture from the spinach is crucial — a watery dip is the only way this recipe fails.
- Make the dip up to 2 days ahead, refrigerate unbaked, and bake just before serving.
- A cast-iron skillet makes a beautiful and practical baking vessel that keeps the dip warm at the table.
Ring the changes
- Stir in 1 cup shredded rotisserie chicken and a teaspoon of hot sauce for a heartier, protein-packed version.
Keeping it
Refrigerate leftovers for up to 4 days. Reheat in a 350°F oven for 15 minutes, covered with foil, or in the microwave in short bursts. The dip thickens when cold but loosens when warm.
In the app this recipe finds you
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